Moroccan Lentils with Scallops
41 tsp (5 mL) ground cumin 1 tsp (5 mL) ground coriander 1 tsp (5 mL) ground cinnamon 1/2 tsp (2 mL) turmeric 2 Tbsp (30 mL) canola oil, divided 1/2 cup (125 mL) chopped onion 2 garlic cloves, minced...
Keywords
- main dish
- middle eastern & indian
- boiling
- split (red
- yellow)
- dairy-free
- diabetic-friendly
- gluten-free
- heart-smart
- home cook
- english
- 30 min. meals
- seafood
- spring
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
- Paper towel
- Plate
- Serving bowl
Ingredients
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) ground coriander
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) turmeric
- 2 Tbsp (30 mL) canola oil, divided
- 1/2 cup (125 mL) chopped onion
- 2 garlic cloves, minced
- 1 Tbsp (15 mL) minced fresh ginger
- 1 cup (250 mL) split red lentils
- 2 1/2 cups (625 mL) vegetable broth
- 1/4 cup (60 mL) chopped fresh cilantro
- 1 lb (500 g) large scallops
- to taste, salt and ground black pepper
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