re: Spice of the fortnight 12/17: Ras El Hanout

One of my favorite ways to use it is with lentils and a leafy green (like spinach or kale).

Cook your lentils in a separate pot. Sautee an onion and shallow until translucent. Add a few teaspoons of ras el hanout. Sautee for about a minute. Add the greens and cook down. Then add about 2 tbsp of butter and juice from half a lemon to the lentils. Dump in the onion/greens into the pot with the lentils, and stir. Makes for a great side or even a main if you want to go the vegetarian route.