Moroccan Recipes

4 cups boiling water
1 tbsp chinese green tea
3 tbsp sugar
1 bunch spearmint

Add tea and spearmint to boiling water. Bring back to boiling and let boil for 3 minutes. Pour out first 1/2 cup of tea into glass and discard. This should be grayish in color. Add sugar, then pour tea into glass and return liquid to pot. Repeat, to mix sugar.

Serves 4 (Entreé)

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients:

• 2 cups lentils
• 2 or 3 tomatoes, grated
• 1 medium onion, chopped
• 3 cloves of garlic, finely chopped or pressed
• 4 tablespoons chopped fresh parsley or cilantro
• 2 1/2 teaspoons cumin
• 2 1/2 teaspoons paprika (some hot, if desired)
• 1 1/2 teaspoons ginger
• 1/2 teaspoon pepper
• 2 teaspoons salt
• 1/3 cup olive oil

Preparation:

• Mix all ingredients in a pressure cooker or pot. Add 2 liters (about 2 quarts) of water, and bring to a simmer.
• Pressure cooker method. Cover, and cook on pressure over medium heat for 20 minutes, or until the lentils are tender. If the lentils are still submerged in sauce, reduce the liquids so that the sauce is ample, but not watery. Adjust the seasoning if desired, and serve with hot sauce, if desired.
• Pot method. Cover, and simmer the lentils over medium heat about 1 1/2 hours, or until the lentils are tender and the sauce is not watery. (If the liquids reduce too much during cooking, add a little water to prevent the lentils from burning.) Adjust the seasoning if desired, and serve with hot sauce, if desired.
• Scoop up the lentils with crusty bread, or eat them with a spoon.