Moroccan Spiced Lentils with Dates (Vegan)
A delicious and warming one-pot dish of Moroccan Spiced Lentils with Dates made in less than 30 minutes and full of vibrant flavours. Serve this high protein plant-based meal with rice or grains and enjoy topped with tahini yoghurt.
This is the fifth and final episode (for now) of my one-pot mini-series and this Moroccan-inspired dish. It has so much flavour from the delicious spice blend and yet it is so simple to make. The recipe cooks in 20 minutes and requires minimal chopping, and so it’s ideal for midweek meals or for meal prep – the flavours will get better as they sit over a couple of days. I love to enjoy this with the tahini yoghurt, some juicy pomegranate, some herbs and either naan or pitta breads and rice.
Why will I love this?
These lentils are so good:
- Warming, nourishing and delicious
- Saucy, tomatoey and rich
- With a homemade spice blend that is full of flavour
- Uses everyday spices
- Minimal chopping and washing up
- Comes together in one pot
- Ready in 30 minutes or less
- Tastes amazing over the next few days
- Ideal for meal prep
- Uses pre-cooked lentils
- Either green or black work
- Naturally plant-based, dairy-free and egg-free
- Gluten-free and easily nut-free
- Topped with tahini yoghurt
- Great for gut health
- Packed with different plant points
- A great source of protein
- Also a great source of fibre
- Everyone will love these lentils
If you already love the sound of this recipe, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” card.
For the spice blend:
- Ground cumin
- Sweet smoked paprika
- Ground ginger
- Ground turmeric
- Cinnamon
- Ground coriander
And for the lentils:
- Olive oil: or your preferred oil to cook with.
- Onion or shallots: chopped small.
- Garlic: for flavour.
- Tomatoes: use the big beef tomatoes and chop them small to bubble into a sauce.
- Tomato puree: for tomato richness.
- Harissa paste: I love the rose or miso harissa from Belazu.
- Lentils: I used a pouch of beluga lentils but green lentils from a tin or pouch will also work.
- Dates: these turn so soft and tender in the sauce and add the classic sweet element.
- Vegetable stock: use your preferred broth/stock.
- Salt and pepper: to season.
- Fresh coriander: for flavour.
- Pomegranate seeds: for a pop of colour and juiciness on top.
- Chopped pistachios: these are for on top so you can use other nuts like walnuts or swap for sunflower or sesame seeds.
For the tahini yoghurt:
- Thick coconut yoghurt: I use Cocos Organic which is packed with billions of live cultures which are great for the gut. You want a Greek-style dairy-free yoghurt.
- Tahini: the runnier and smoother, the better.
- Lemon: for tang.
Is this gluten-free and nut-free?
This is naturally gluten-free (check your bread and grains you serve it with) and it’s nut-free if you skip the pistachios on top.
How do I make this?
This is ready in a few steps:
- Fry off the shallots and garlic in a large pan: until soft.
- Add in the spice blend: and fry again.
- Add in the tomatoes: and cook for 5 minutes until juicy.
- Pour in the rest of the ingredients: and stir well.
- Allow to simmer for 10 minutes: until saucy and delicious.
- Stir together the ingredients for the tahini yoghurt: until smooth.
- Serve the lentils in bowls with the tahini yoghurt: and the other toppings.
How long will it last?
Once cool, keep the lentils in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost and warm back up.
What other recipes can I try?
For more warming and one-pot recipes:
- Butternut Squash and Kale Red Lentil Dahl
- Chickpea Pea and Spinach Curry
- Creamy Tomato Chickpea and Spinach Orzo
- Oven Baked Vegetable Noodles with Crispy Tofu
- Caponata-Style Chickpea Pasta
Moroccan Spiced Lentils with Dates (Vegan)
A delicious and warming one-pot dish of Moroccan Spiced Lentils with Dates made in less than 30 minutes and full of vibrant flavours. Serve this high protein plant-based meal with rice or grains and enjoy topped with tahini yoghurt.
Ingredients
For the Spice Blend:
- ½ tsp ground cumin
- ¼ tsp sweet smoked paprika
- 1/8 tsp ground ginger
- 1/8 tsp ground turmeric
- 1/8 tsp cinnamon
- 1/8 tsp ground coriander
For the Lentils:
- 1 tbsp olive oil
- 2 shallots, thinly sliced
- 2 garlic cloves, crushed
- 2 beef tomatoes, chopped small (200g approx.)
- 1 tbsp tomato puree
- 1 tbsp harissa paste
- 1 x 240g pouch (or drained tin) cooked green or black lentils
- 4 dates, pitted and chopped
- 240ml vegetable stock
- Salt and pepper
To Serve:
- Fresh coriander
- Pomegranate seeds
- Chopped pistachios
For the Yoghurt Tahini:
- 2 tbsp thick coconut yoghurt
- 1 tbsp tahini
- ½ lemon, juiced
Instructions
- Heat the olive oil in a large saucepan and add the shallots and garlic. Fry off for 3 minutes until softening and then add in all of the spices with some salt and pepper. Fry for 1 minute, until fragrant.
- Now add in the tomatoes and cook with a lid on, stirring often for 5 minutes, until the tomatoes have broken down.
- Pour in the tomato puree and harissa and stir well before adding in the lentils, dates and vegetable stock.
- Stir well and cook over a medium heat with a lid on for 10 minutes, until the dates have softened and everything is juicy.
- For the yoghurt, stir together the yoghurt and tahini with the lemon, some salt and pepper.
- Serve in two bowls topped with the yoghurt, some fresh coriander, pomegranate seeds and pistachios. Enjoy straight away.
- To keep for later, allow the lentils to cool and store in a sealed container for 2-3 weeks in the fridge or the freezer for 1 month. Allow to defrost and warm back up.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Moroccan Spiced Lentils with Dates so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With lentil love x
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