Little bit of a gap since my last post… but a few of my friends have asked me to share this recipe so here goes…
This is my go-to dish wherever I am in the world as it is so easy to make.
I love lentils for so many reasons.
They are very versatile and can be used with a variety of different spice combinations. They are a complete protein .
They are non-perishable and you can take them with you anywhere.
They remind me of my childhood!
In Morocco, lentils is not a side dish but a meal in of as itself. Mostly, we dip bread into it but I like to eat it with a drizzle of olive oil with a side of green vegetables or potatoes. Thinking back, I have beautiful memories of my mum bringing me lentils in bed when I was too ill to do anything. It’s a dish that will always be close to my heart.
I could eat lentils all day everyday! And sometimes I do!
I actually tend to cook huge batches of this and leave it in the fridge to add to my salads during the week.
If you are in a rush, you can speed up this recipe by putting the ingredients in a pressure cooker which will half the time of the recipe from 20 minutes to 10 minutes
-Approx 2 cups Dried Brown Lentils
– 1 peeled tomato
– 1 teaspoon of paprika
– 1 teaspoon of curcumin
– 1 teaspoon of ground black pepper
– 1 spoon of salt
– 1 teaspoon of cumin
– 2 teaspoons of olive oil
– Finely chopped coriander (optional)
– Chopped Carrots (optional)
– Chopped Onions (optional)
- Cover lentils in hot water and boil for about 10 minutes until they start getting soft
- Add all ingredients except the teaspoon of cumin into the pan
- Let it simmer until most of the water evaporates and lentils have a stew consistency, this should be around another 10 minutes.
- Check if the lentils are cooked by taking one lentil and squeezing it. You may need to add water if the consistency is not right.
- Add the cumin last . Cumin is a very delicate spice as it burns quite easily so it is always best if you add it at the end of your cooking process
- If you have excess liquid , drain some out slowly out the pan.
- Once cooked and drained (if necessary), serve add a salad of your choice to your plate.
Hope you enjoy the dish of my people… Till next time, my healthybackpackers!
The UK has been experiencing a mini-heatwave as of late and everyone is eating ice cream around me…
But as you may know, I can’t consume dairy due to my autoimmune disease.
So the last couple of weeks, I’ve been getting constant questions and remarks about how inconvenient my disease is and how hard my life must be without cheese or ice cream.
Honestly, I used to be sad about it but I’ve come to terms with it. No matter how good something tastes, it is never worth the pain and damage that it will cause my gut…
Also, I don’t feel sad about what I can and can’t eat anymore because it fuels my creativity in the kitchen!
Moroccan Taktouka Salad
I have just come back from Morocco ! I spent the week enjoying a variety of local produce as well as family recipes like Taktouka!
Taktouka is one of those recipes which is full of nostalgia for me. In my lifetime, I’ve seen my grandmother, my mother and countless aunties roast peppers over the stove to make this recipe. I used to be mesmerised by the burning and popping of the skin of the green peppers!
I would also really enjoy peeling all the blackened skin off as a child!
I know it sound bizarre but to this day, roasting my own peppers still feels like a very therapeutic activity!
I’ve also always found it hilarious that the colors of taktouka match those of the Moroccan flag! Continue reading
I have made this banana cake 3 times this month! I will admit that I ate a whole cake in my first week of Ramadan.
Then I made it two more times for people around me!
My friends without any food allergies have said this is a very moist and sweet cake. They are amazed when I tell them it is dairy-free, egg-free, flour-free and sugar free!
Turmeric Grain-Free Cousous with Moroccan-style lentils, green beans and salad
Grains are probably the worst thing for my gut since being diagnosed with ulcerative colitis!
It is crazy to think that,during my university days, I would eat wheat products at EVERY MEAL because it was cheap and convenient. Just add a sauce or cheese and ta-dah! Done!
So when I started cutting out grains from my diet, in the hope of achieving remission, I sampled many gluten free alternatives from supermarkets . Continue reading
“Let food be thy medicine and medicine be thy food”- Hippocrates
Before getting into this post, I would like to underline the fact that the specific changes I have now incorporated in my diet are what worked for MY
body . Continue reading