摩洛哥小扁豆 | Saucy Moroccan Spiced Lentils

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摩洛哥小扁豆 x 一試就愛上

2020年｜我曾經在一位朋友面前提過我不喜歡吃扁豆。她堅決要改變我的想法，於是我們上網找到了這食譜，看來還算吸引。很高興這道菜令我從此愛上小扁豆！

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份量： 2

所需時間：30分鐘

材料：

扁豆：

水 2 杯
綠扁豆 1 杯（洗淨，瀝乾）

醬汁：

蒜 3 瓣（去皮）
洋蔥1/2 個（中型；切碎）
大紅椒 1 個（或2個小的；去籽，切碎）
番茄醬 2 湯匙
椰子糖或楓糖漿 1 1/2 湯匙
海鹽 1/2茶匙
烟熏或甜辣椒粉 1 湯匙
孜然粉 1 茶匙
芫荽粉 1/2茶匙
薑粉 1 茶匙
黃薑粉 1 茶匙
卡宴辣椒粉 1/2茶匙（可照口味調節）
蘋果醋或檸檬汁 1 1/2 湯匙
新鮮香芹、芫茜 3/4 杯（切碎）

*本地家常菜較少用到以上香料，但其實要在香港買香料並不困難，一般超級市場、印度商店或街市的香料老店都能找到。香料可賦予食物不同的風味和層次感，一小瓶也可以用很久，不妨試試！

步驟：

1. 將水燒開，煮扁豆。 重新煮沸，轉慢火（不必蓋上）煮約20分鐘，或直至扁豆變軟。

2. 同時，將蒜、洋蔥、甜椒、番茄醬、椰子糖、海鹽、所有香料和蘋果醋放進攪拌機。攪至均勻。

3. 據口味調整味道——番茄醬可增加層次感，香料可令菜更入味（尤其是芫荽和辣椒粉），卡宴辣椒粉可添加辣味，椰子糖用於甜味，蘋果醋提升酸度等。放開備用。

4. 扁豆煮熟後，瀝去多餘水份，放入香料醬汁和新鮮香芹、芫茜，拌勻。

5. 可與沙律、飯或其他穀物一同享用。食剩的話最多可在雪櫃存4-5天，在冰箱最多1個月。

【備註】

用攪拌機前，我先將所有食材煎一煎以帶出它們的香味。

食譜來源：https://minimalistbaker.com/saucy-moroccan-spiced-lentils/

你做過這道菜嗎？在下面留言，分享你的回憶吧！

Saucy Moroccan Spiced Lentils x For the Love of Legumes

2020 | A friend of mine visited me and I mentioned that I'm not a fan of lentils. She made it her mission to convert me and we found this recipe online and thought it looked pretty great. I'm so glad I rediscovered lentils and never looked back since.

Serves: 2

Total cooking time: 30 mins

Ingredients:

Lentils:

2 cups water
1 cup green lentils, rinsed and well drained

Sauce:

3 cloves garlic, skins removed
1/2 medium onion, chopped
1 large red bell pepper (or use 2 small), seeds removed, roughly chopped
2 tbsp tomato paste
1 1/2 tbsp coconut sugar or maple syrup
1/2 tsp sea salt 
1 tbsp smoked or sweet paprika 
1 tsp ground cumin 
1/2 tsp ground coriander 
1 tsp ground ginger 
1/2 tsp ground turmeric
1/2 tsp cayenne pepper (more or less to preferred spice level)
1 1/2 tbsp apple cider vinegar or lemon juice
3/4 cup fresh chopped parsley and/or cilantro

Steps:

1. Bring water to a boil and cook the lentils. Bring back to a boil. Then reduce heat to low and simmer (uncovered) for about 20 minutes. or until lentils are tender.

2. In the meantime, add garlic, onion, bell pepper, tomato paste, coconut sugar, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar into a food processor or small blender. Mix to thoroughly combine.

3. Taste and adjust flavour as needed, adding more tomato paste for depth of flavour, spices for more overall flavour (especially coriander and paprika), cayenne for heat, coconut sugar for sweetness, apple cider vinegar for acidity, or salt for saltiness. Set aside.

4. Once the lentils have cooked, drain off any excess liquid. Add spice mixture and parsley/cilantro. Mix well.

5. Enjoy immediately with salads, rice, bowls, and more. Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month.

Contributor’s Note:

Instead of just blending the veggies together, I fried it all in a pan for a few minutes to bring out the flavours before blending it.

Recipe source: https://minimalistbaker.com/saucy-moroccan-spiced-lentils/

Did you make this dish? Share your memory about it in the comment box below!