Moroccan · Main course
Moroccan Lentils (Adas with Cumin & Tomato)
Adas is Morocco's everyday lentil stew — brown lentils simmered soft in a garlicky tomato base spiced with cumin, paprika and ginger, finished with olive oil and coriander. Quick, cheap and nourishing, it is weekday home cooking at its best, served thick with bread or looser as a warming soup.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Serves
- 4
- Level
- Easy
Ingredients
- 300 g brown or green lentils, rinsed
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 3 tomatoes, grated (or 400 g chopped tomatoes)
- 1 tbsp tomato paste
- 1 tsp ground cumin, 1 tsp paprika, 1 tsp ginger, pinch cayenne
- 4 tbsp olive oil
- 1 small bunch coriander and parsley, chopped
- Salt and pepper; lemon wedges to serve
Method
- 1
Start the base
Soften the onion and garlic in the olive oil over medium heat, then stir in the cumin, paprika, ginger and cayenne for 30 seconds until fragrant.
- 2
Add tomato
Add the grated tomatoes and tomato paste and cook down 5–8 minutes until jammy and the raw edge has gone.
- 3
Simmer the lentils
Add the rinsed lentils and enough water to cover by a couple of centimetres. Simmer 30–35 minutes, topping up water as needed, until the lentils are soft and the sauce has thickened.
- 4
Season and finish
Season with salt and pepper once the lentils are tender, stir in most of the herbs, and add a splash of water if you prefer it soupier.
- 5
Serve
Drizzle with olive oil, scatter the last herbs, and serve with bread and a wedge of lemon.
Chef's tips
- Salt the lentils only once they are soft; salting too early can keep them firm.
- For a smoother, soup-like adas, blend a ladleful and stir it back in.
- A squeeze of lemon at the table lifts the earthy lentils and balances the cumin.
Frequently asked questions
Do I need to soak lentils before cooking?
No. Unlike dried beans, brown and green lentils cook through in 30–40 minutes without soaking. Just rinse them well and pick out any grit before adding to the pot.
How is Moroccan adas different from other lentil dishes?
The signature comes from the spice trio of cumin, paprika and ginger with a garlicky tomato base and a generous finish of olive oil and fresh coriander, rather than the curry spices or plain broth of other cuisines.