Red Lentils in saffron sauce

Muntasim has not met a lentil he does not love. When we first met 10 years ago I was surprised by this because I grew up in a family of meat eating men. My dad would only eat lentils if they were cooked with some kind of meat. We make this red lentil dish quite often at home, its super easy takes less than 20 minutes and you can eat it over rice or with bread. My girls love it over rice with grilled fish.

4 s e r v i n g s:

  • 2 tbs olive oil
  • 5 whole garlic cloves
  • 2 medium onions chopped
  • 2 tsp Ras-el-hanout
  • 1/4 tsp turmeric
  • 1 generous pinch saffron
  • 4 tomatoes, grated
  • 1 tablespoon preserved lemons
  • 2 cups red lentils
  • 4 tablespoons chopped fresh parsley
  • 2 cups water
  • 2 teaspoons salt


  • Heat the olive oil in a deep dish and saute onions until golden brown.

  • Add garlic cloves and saute for another 5 minutes.

  • Add, turmeric, saffron and ras-el-hanout and saute.

  • Add the grated tomatoes, preserved lemons and cook until tender.

  • Add the lentils, salt, parsley and water.

  • Cook covered on medium heat until the lentils are tender.

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