Simple Moroccan Lentils — Chef Heidi Fink

Ingredients

• 1 tsp cinnamon
• 1 tsp turmeric
• 1 tsp ground dry ginger
• ½ tsp paprika
• ½ tsp cayenne
• ¾ tsp salt, or more to taste
• 4 Tb olive oil
• 1 tsp whole cumin seeds
• 1 small yellow onion, peeled and diced
• 4 cloves garlic, minced
• 1 cup finely chopped or pureed tomatoes (canned or fresh)
• 2 to 2-1/2 cups water
• 1 cup whole brown- or green-skinned lentils, rinsed
• Finely grated zest of 1 lemon
• 2 Tb fresh lemon juice, or more to taste
• ¼ cup minced fresh parsley
• ¼ cup minced fresh cilantro