- Split carrots lengthwise once or twice into chunky sticks. Sauté until golden in oil in a large frying pan or a tilting frying pan. Heat some oil in a heavy-bottomed saucepan. Brown the onions for a few minutes until they start to colour. Add the garlic, ginger and cumin. Toast the spices for a bit, then add water, the cooked carrots, salt and pepper and cover. Let the carrots steam for a few minutes until tender but firm. Turn up the heat under the carrots, add the preserved lemons and apricots and cook off about half of the liquid. Add the cream and heat through quickly so the cream thickens slightly. Season to taste and stir in the parsley. Meanwhile, boil the red lentils in salted water for about 5 min. – no more. Drain off the water – it’s important that the lentils still have some bite. Arrange the red lentils in a thin layer in a serving dish. Distribute the carrots on top along with the sauce, sprinkle with almonds and serve immediately. Tip: Serve the Moroccan carrots as a main course with roast lamb and a mixed green salad.