For those who grew up with the notion that lentils belong in soups and salads and not much else, or for whom bean dishes in general just don't hold much appeal, this moroccan dish will be a bit of a revelation. Who knew that lentils, all on their own, could be so good?The traditional moroccan treatment for these tiny legumes is to stew them until tender in a flavorful sauce with tomatoes, onions, garlic and hearty quantities of moroccan spices and herbs. We do notch up the seasoning a bit as we like lentils extra zesty and saucy, but for palates that don't lean toward a preference for piquant, the seasoning below will suffice. Moroccan stewed lentils can be served as a side dish or entre. Many families make them weekly or regularly offer them alongside fried fish. This recipe is the vegetarian version, but meat may certainly be added. You may find that lentils purchased in american supermarkets tend to cook faster than moroccan or middle eastern lentils, so adjust the cooking time if necessary. Whatever lentils you use, be sure to pick through them to remove any debris or small stones. Wash them thoroughly before cooking. Soaking is not necessary. The cooking time below is for a pressure cooker, which is regarded as standard cooking equipment in moroccan kitchens. If simmering the lentils conventionally in a pot, allow for double the time and keep an eye on liquids.
