Spiced Lentils with Mint and Cilantro
When Violette Corcos Abulafia Tapieri Budestchu makes this spice-scented lentil dish, its subtle flavors bring back memories of the Morocco of her childhood. Now, when her grandchildren or great-grandchildren prepare it, it smells like afternoons and evenings they spent when they were growing up, visiting her in her apartments in Jerusalem or near Avenue Victor Hugo in Paris. Born in Mogador, Madame “Granny” Budestchu, a fabulous cook, is descended from Kabbalists, prominent merchants, and royal counselors to the sultans and kings of Morocco. Her recipes, traveling from country to country, like the path of the Jews, can be traced back at least to twelfth-century Spain. When she makes this dish, she grinds each spice separately with the mortar and pestle that she brought with her to Paris in the 1940s, enlivening the spices with the fresh tastes of mint and cilantro leaves.
Recipe information
Yield
4 to 6 servings as a side dish, or 6 to 8 servings as one of many appetizers
Ingredients
Preparation
Step 1
Put the coriander, cumin, and cinnamon in a little bowl. Pluck a few of the mint and cilantro leaves, and nestle them into the spices.
Step 2
Soak the lentils in water for 30 minutes. Then steam them for 40 to 50 minutes, until cooked but still firm. You can boil them for 15 to 20 minutes if you do not have a steamer. Put the lentils in a bowl, and toss with the olive oil and sea salt.
Step 3
Sprinkle the spice mixture liberally over the lentils, stirring them in. Season with salt to taste. Chop the remaining cilantro and mint, and sprinkle liberally over the lentils.
