Moroccan lentil casserole
Tutor: Nadia Terry, FE teacher and Moroccan cooking and baking tutor
Join Moroccan cook, Nadia, as she shows how to make a tasty Moroccan lentil casserole.
Preparation
Set out your ingredients and equipment. Nadia suggests partially boiling the lentils with 3 cloves of garlic or you can use tinned lentils and chop a small bunch of coriander.
Video time
30 minutes
- 250g lentils (soaked prior for 1 hour and partially boiled) or 1 tin of lentil
- 1 tin chopped tomatoes (or passata)
- ¼ butternut squash or 2 carrots or 1 medium sweet potato (you can use them all or none)
- 1 tablespoon of tomato puree
- 3 garlic cloves
- 4 tablespoons of olive oil
- 1/2 tsp black pepper
- 1 tsp cumin
- ½ tsp turmeric
- ½ ginger
- Salt to taste
- Some chopped parsley and coriander
- Serve with some flat or crunchy bread
- A medium size pan
- A knife
- A wooden spoon