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8-10
as a first courseMedium
Published 2003
First make the lentil purée (this tastes best when made earlier): soften the chopped vegetables in olive oil over a very low heat until golden (about 10 minutes), but do not let them brown. Add the ras el hanout and fry for a minute. Cover with water (about twice the volume of the lentils) and bring to a simmer. Add the herbs and cook for 20 minutes to 1 hour, checking regularly to ensure the l