Lentils with cumin and preserved lemon
Lentils simmered with tomato, cumin and preserved lemon.
Active time20 min
Cooking40 min
Total1 h
Add to my week
Loading your week…
Ingredients
- 30 g preserved lemon
- 3 g ground cumin
- 900 ml water
- 25 ml olive oil
- 300 g dried brown lentils
- 300 g tinned chopped tomatoes
Preparation
Rinse the lentils. Place in a saucepan with the tomatoes, cumin, oil and the 900 ml of water. Bring to a simmer and cook over a low heat for 35 to 40 minutes, until tender.
3 g ground cumin900 ml water25 ml olive oil300 g dried brown lentils300 g tinned chopped tomatoes- colander
- saucepan
While the lentils are cooking, rinse the preserved lemon and finely chop its rind, removing the pips. Add at the end of cooking, stir and serve.
30 g preserved lemon- knife
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration