Moroccan Spiced Lentils and Black Rice

I woke up today to an overcast sky.  By 10am, I realized that the rest of the day was not looking promising.  Damp, cold, and cloudy is not my favorite weather.  I decided that something hearty and warm was in order for lunch.  These lentils immediately came to mind because they are my absolute favorite bean stew.  Seriously, I never get sick of them.  So. Good.
I want to dedicate this recipe to my godmother in Vermont.  She is sick and loves beans almost as much as I do! (She is also the amazing potter who’s work you will see featured throughout my posts.  So get well soon Aunt Barbara, we want more pottery!)  We easily have over 50 serving bowls, regular bowls, mugs, platters, and gravy dishes she’s made.  One is more gorgeous than the next!  
Back to lentils.  This soup is perfect to brighten a dreary day,  warm you up when it’s cold, or comfort you when you are sick.  It’s also extremely filling so you will stay satisfied for awhile.  I would say a little goes a long way, but who am I kidding.  When you love to eat as much as I do you want a giant serving, no matter how full you get 🙂  
This dish takes around 30 minutes to make and most of the time is spent waiting for them to cook. That’s good news for when you’re busy or just don’t feel like cooking.  Make sure you choose a pan that can handle about 6 cups of liquid.

Tell me you didn’t just discover a new favorite way to prepare lentils…
Moroccan Spiced Lentils and Black Rice
vegan, dairy free, gluten free
1 cup green lentils (any color will work)
3/4 cup black rice
1 onion, diced
3 garlic cloves, minced
2 Tbsp extra virgin olive oil
1 1/2 tsp cumin
1/2 tsp allspice
1/4 tsp cayenne pepper
1 tsp salt
2 bay leaves
1 cinnamon stick
4 cups baby kale (any greens will work here)  
4 cups of water
1.  Soak lentils in water.  It does not have to be for long, just pour water over the cup of lentils right before starting to make this dish and let sit until time ready to use.
2.  Saute onion in oil on low heat until translucent and golden.  Add garlic and saute for another minute, or until fragrant.
3.  Add spices and black rice and cook another minute.  
4.  While letting the dry rice and spices cook, drain lentils and and add to the pan.  
5.  Pour 4 cups of water in and turn heat up to high.  Sir up in bay leaves and cinnamon stick.  Once it comes to a boil, turn head down to low and cover. Let simmer for 20 minutes.  
6.  Add greens and cook covered for another 5 minutes, or until most of the water is absorbed.  Remove cinnamon stick and bay leaves, and serve warm.  

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  1. This really tasted exotic. I made it with mixed rice but unfortunately I forgot to add the kale. It was great anyway. We ate it with Naan. Thanks for sharing.

  2. This recipe is now a repeat offender in my kitchen. I love it and so have the guests. It is worthy of writing in the special recipes keeper file. Thank you thank you.

  3. Soo good! All the flavors blend so well, and it's so hearty! I mixed in some cheese to make it gooey and boy, did that push it over the top for me. Definitely making this again

  4. I pinned this awhile ago and the notifications that "so-and-so has repinned your pin" have flooded in! Today I finally made it and just want to confirm that it is DELICIOUS! I added a little ras el-hanout for authenticity and topped it with just a little Greek yogurt sprinkled with dukkah. Divine. Thank you so much for this dish, Margaret; it will make it into our regular rotation.

  5. Just saw this on my home page in the Ovia app and HAD to come here to pin it! Can’t wait to try this!

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