Moroccan Lentils (L’3des) with Ground Beef

This Moroccan lentils recipe and all the photos come from Ounwan El Hadga (@ounwan-elhadga), a Moroccan home cook who shares her recipes in Darija on YouTube.

Moroccan lentils, l’3des (also written adas), are one of the most common lunches in Moroccan homes, often on the weekend, next to white beans (loubia), fried sardines or fried peppers and eggplant. The lentils simmer in a thick tomato sauce with garlic, herbs, paprika, ginger and plenty of cumin. This version adds a little ground beef and is cooked in a pressure cooker, so it’s ready in about 20 minutes once the sauce is made.

What you need for Moroccan lentils

• Lentils: 500 g of green or brown lentils, soaked for about 20 minutes.
• The sauce: grated tomatoes, garlic, red onion, fresh parsley and cilantro, and 250 g of ground beef.
• Spices: salt, paprika, black pepper, ground ginger, cumin and a little hot chili. As the cook says, lentils without cumin just aren’t the same.
• Oil: 2 tablespoons each of vegetable oil and olive oil, plus olive oil to serve.

How to make Moroccan lentils

1. Start the sauce. Put the oils in the pressure cooker with the grated tomatoes and garlic, then add the onion, herbs and ground beef.

2. Add the spices. Season with salt, paprika, black pepper, ginger, cumin and chili, and stir well.

3. Reduce the sauce. This is the secret of good lentils: cook the sauce until the water has evaporated and it starts to stick a little and brown. It takes the acidity out of the tomatoes and gives the dish its flavor.

4. Add the lentils. Stir in the drained lentils so they’re coated in sauce, then cover generously with water.

5. Pressure cook. Close the lid. When it whistles, lower the heat and cook for 20 minutes. If there’s too much liquid at the end, simmer uncovered for a few minutes, stirring now and then.

6. Serve. Finish with a drizzle of olive oil and a little parsley.

Ounwan El Hadga (@ounwan-elhadga)

Moroccan Lentils (L’3des) with Ground Beef

Moroccan-style lentils simmered in a thick tomato, garlic and ground beef sauce with paprika, ginger and cumin. Made in a pressure cooker in about 20 minutes.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Soaking 20 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 3 to 4 servings

Course: Main Course

Cuisine: Moroccan

Ingredients Method Notes

Ingredients

  

Sauce

• 2 tbsp vegetable oil
• 2 tbsp olive oil plus more to serve
• 3 tomatoes grated
• 5 cloves garlic crushed
• 1 small red onion thinly sliced
• 1 small handful fresh parsley and cilantro chopped
• 250 g ground beef about 1/2 lb
• 1 tsp salt or to taste
• 1 heaped tsp paprika
• 1 tsp black pepper
• 1 heaped tsp ground ginger
• 1 heaped tsp ground cumin
• 1/2 tsp hot chili pepper ground, or 1 to 2 whole hot green peppers

Lentils

• 500 g green or brown lentils about 2 1/2 cups
• water enough to cover generously

Method

 

1. Rinse the lentils, cover them with water and leave them to soak for about 20 minutes, then drain.
2. In a pressure cooker, add the vegetable oil and olive oil, then the grated tomatoes, garlic, sliced onion, chopped herbs and ground beef.
3. Add the salt, paprika, black pepper, ginger, cumin and chili, and stir well, breaking up the meat.
4. Cook the sauce over medium heat, stirring often, until the liquid has evaporated and the sauce starts to stick a little and brown. This takes away the acidity of the tomatoes and gives the lentils their flavor.
5. Add the drained lentils and stir to coat them in the sauce. Pour in enough water to cover them generously.
6. Close the pressure cooker. When it starts to whistle, lower the heat and cook for 20 minutes.
7. Release the pressure and open. If there is still too much liquid, simmer uncovered for a few minutes, stirring now and then, until the sauce is as thick as you like.
8. Serve hot with a drizzle of olive oil and a little chopped parsley.

Notes

The secret is the sauce: let the tomato and meat sauce reduce until it starts to stick and brown before adding the lentils. If it stays watery and acidic, the lentils won’t taste as good.

No pressure cooker? Use a heavy pot with a lid and simmer the lentils over low heat until tender, usually 35 to 45 minutes, adding a little water if needed.

Whole hot peppers can be cooked with the lentils and removed at the end so the dish isn’t too spicy.

Watch the video

Tips

• Don’t rush the sauce. A watery, acidic sauce gives bland lentils.
• Cook on low once it whistles, so the lentils don’t catch or fall apart.
• Stir now and then if you reduce the sauce at the end, as lentils stick easily.
• Serve it the Moroccan way, with fresh bread (khobz) to scoop up the lentils.

FAQ

Can I make Moroccan lentils without meat?
Yes. Leave out the ground beef: the tomato, garlic and cumin sauce carries the flavor. This is how many Moroccan families make them every week.

Do I have to soak the lentils?
Green and brown lentils don’t strictly need it, but a short soak helps them cook evenly and keep their skins.

Can I make it without a pressure cooker?
Yes, in a covered heavy pot over low heat. Plan on 35 to 45 minutes, until the lentils are tender.

How long do they keep?
Up to 3 days in the fridge. Add a splash of water when reheating, as they thicken.

More Moroccan recipes

For a festive meal, try our lamb tagine with prunes and almonds, and for tea time, Moroccan chnek brioche swirls.

Browse more Moroccan recipes.