Today has been such an emotional day for me. I told you last week that we were starting the process of finding a preschool for Gaby to start in the fall… Well, this week we’ve started the actual process of GOING to preschools, asking a thousand questions, and touring the school. Let me just say, I don’t know what I’m going to do when fall rolls around and I have to send my baby off like the big girl she is?We walked into one of the classrooms, Gaby walked around, took a peek at some of the toys, then helped herself to a chair at a table full of kids her age and started playing and talking to them. It was so sweet. The administrator of the school was deep in conversation with Omar, while I’m standing there fighting tears, looking at my baby and realizing she’s not quite a baby anymore. Don’t get me wrong. She will ALWAYS be my baby no matter how old she gets. For me, I’m realizing she’s a big girl now and she’s so ready for school. But this mama is having a really hard time letting go. Is this hard on all mama’s out there?! Or am I just being a crazy, super emotional mama right now?!
I’ve been so lucky to be able to stay home with her for her first 2 years. Omar and I have been reminiscing of when Gaby was first born a lot lately… everything was so new to us. Looking back, we really had no idea what we were doing. We just did whatever it took to keep her fed, dry, and alive! She has truly changed us for the better. I can’t imagine how much more she’ll change us over the years.
Ok, Ok… enough about my baby not being a baby anymore! Let’s move on to my Moroccan Spiced Lentils! I don’t know about you, but I LOVE Moroccan food… I’ve got a couple of Moroccan spiced recipes (here & here)… I’m dying to visit Morocco, but until then… I’m going to keep on making Moroccan dishes! 🙂
Moroccan Spiced Lentils
Super flavorful Moroccan spiced lentils that are a perfect side dish to any meal!
Ingredients for the lentils:
- 1 cup green lentils, rinsed
- 2 cups water
Ingredients for the sauce:
- 1 – 2 tbsp olive oil
- 1 tbsp garlic, roughly chopped
- 1/2 onion, roughly chopped
- 1 large red bell pepper, roughly chopped
- 2 tbsp tomato paste
- 1 – 2 tbsp cane sugar or maple syrup
- 1/2 tsp kosher salt
- 1 tbsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp cayenne pepper (less if you don’t like spicy or completely omit)
- 1 1/2 tbsp apple cider vinegar
- 3/4 cup chopped parsley or cilantro (or a mixture of both)
- In a medium size saucepan bring the water to a boil on high heat. Once boiling, add the lentils. Reduce the heat to medium high so the water doesn’t spill out every where. Cook the lentils for 20 minutes or until they’re softened.
- In the meantime, in a medium size saute pan on medium-high heat, add the olive oil. Once hot, add the onion, garlic, and bell pepper. Saute for about 5 – 7 minutes or until translucent.
- While the onion mixture is cooking throw the rest of the sauce ingredients (EXCEPT the parsley/cilantro) into a blender or food processor. Add the onion mixture and blend everything together. You’ll have a thick pureed like sauce. Taste it and adjust your seasonings if needed.
- At this point your lentils should be done. Drain any water off of them. Add them to the saute pan you used for the onion mixture and add the pureed sauce. Stir well. Add the parsley or cilantro and give it another little stir.
- Simmer on low heat until your ready to eat or serve immediately. This is delicious served on top of rice, cauli-rice, or mashed potatoes. Enjoy!!!