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


Materials and equipment you'll need to take part:


    • A medium size pan
    • A knife
    • A wooden spoon


  • 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

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