Lentilles Marocaines

What we know so far

Adas, Moroccan lentils, is the everyday pot of brown lentils stewed soft in a tomato sauce with onion, garlic, cumin, paprika, ginger and fresh coriander, eaten with bread as a weekday supper or a side. It is one of the plain dishes every Moroccan household cooks, cheap and filling, and in some homes it is finished with a heap of sweet caramelised onions on top. Moroccans like their lentils very soft, almost falling apart, with just enough sauce to mop.

The draft was written from 2 published sources and holds 13 ingredients and 4 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting