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From our blog.

Moroccan Lentils & Rice

AMY GARDNER / March 14, 2011

This is my very own creation and it was a big hit with parents and kids this past weekend!  I love the Moroccan dish at the Big Fresh Cafe in Framingham so decided to try making it at home.  After looking over several recipes, this was what I came up with.


1 cup each: (chopped) carrots, celery, onion (I used the maripoux mix from Trader Joe’s)
3 TBSP chopped fresh parsley
2 TBSP olive oil
1/2-3/4 cup vegetable broth
2-3 cups lentils (I used pre-cooked package from Trader Joes)
2 cups cooked brown rice
1 16oz can whole tomatoes
1 tsp each: coriander, ginger, cinnamon, turmeric
1 TBSP agave nectar
1 cup raisins
Salt and pepper to taste

Sautee vegetables and parsley in oil in large sauce pan over medium-high heat.  Add vegetable broth and simmer.  Mash tomatoes (including liquid) and add to pan along with rest of the ingredients.  Bring to boil then reduce heat and simmer 15 minutes or so.

This makes a lot so you will have plenty of leftovers.  It’s great hot or cold.  Enjoy!