Moroccan Lentils with Scallops

4 Servings

Preparation Time: 10 min
Cooking Time: 30 min


1 tsp ground cumin 5 mL
1 tsp ground coriander 5 mL
1 tsp ground cinnamon 5 mL
1/2 tsp turmeric 2 mL
2 Tbsp canola oil, divided 30 mL
1/2 cup chopped onion 125 mL
garlic cloves, minced
1 Tbsp minced fresh ginger 15 mL
1 cup split red lentils 250 mL
2 1/2 cups vegetable broth 625 mL
1/4 cup chopped fresh cilantro 60 mL
1 lb large scallops 500 g
  to taste, salt and ground black pepper  


Step 1
In a small bowl, stir together cumin, coriander, cinnamon, and turmeric.

Step 2
In a medium saucepan over medium-high heat, add 1 Tbsp (15 mL) of canola oil. Stir in onion, garlic, and ginger and sauté for 4 minutes. Stir in 2 1/2 tsp (12 mL) of the spice mixture and cook for 30 seconds.

Step 3
Stir in lentils and cook for 20 seconds, stirring to coat them in the spice mixture.

Step 4
Stir in vegetable broth. Cover and bring to a boil. Reduce heat to medium and cook for 10 minutes, just until lentils are tender.

Step 5
Remove from heat and stir in most of the cilantro. Season with salt and pepper. Pat the scallops dry and sprinkle with remaining spice mixture plus salt and pepper.

Step 6
In a large skillet over high heat, add the remaining 1 Tbsp (15 mL) of canola oil. Add the scallops and cook just until opaque in the centre, about 2 minutes per side. So as to not crowd the pan, scallops can be cooked in two batches.

Step 7
Top each serving of lentils with scallops and garnish with more cilantro.

Nutrition & Notes

Nutrition Information
Valeur nutritive
For 1 1/3 cups (325 mL)
% Daily Value
% valeur quotidienne
Calories / Calories 450
Fat / Lipides 10 g
Saturated / saturés 1 g
+ Trans / trans
Cholesterol / Cholestérol 90 mg
Sodium / Sodium 660 mg
Carbohydrates / Glucides 40 g
Fiber / Fibres 9 g
Sugars / Sucres 3 g
Protein Protéines 50 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer