When Morocco is not Morocco

I made a very silken stewp yesterday that went down well with the family, and so I reckon it may be worth blogging on.

The starting point is to boil some red lentils until soft. Whilst these are cooking (say 10 minutes) in another pan, fry a chopped onion, add 2 large chopped courgettes and six chopped carrots. By the time you have the last carrot in you can add the cooked lentils. Top with water to cover, sprinkle a large handful of barley, add around 10 balls of frozen spinach and a generous amount of seasoning. Simmer for an hour and serve.

In my book this recipe is Moroccan in style since the base of this is the kind of stewp I would get from a Moroccan restaurant. The addition of spinach and barley is what adds the silken texture, and I guess that is not Moroccan.