Heat 1 tbs of vegetable oil over medium heat, add 1 cup of lentils and fry for 1 minute. Add 3 cups of boiling water and 2 tablespoons of diced tomatoes and cook for 50 minutes or until lentils are done and gravy thickened, add extra water if needed. Serve on its own with rice or as an accompaniment to a tagine, meat or fish. For a bit of extra flavour add carrot and potato along with the water and zucchini and eggplant for the last 10 minutes.
Puy lentils, garlic, shallots, salt, our secret blend of Moroccan spices and love.