lentils, wot wot?
I made lentils and they came out right tasty. They are sort of Ethiopian-style, except that they're green rather than red or yellow lentils, and I'm eating them over rice instead of injera. It hinges on a spice mix called berbere, which normally comes in paste form; I got mine at Market Spice in Pike Place, where it was in powder form. Knowing this city there are probably other places I could get it as well, so I may shop around for another style. This was still delicious, though (and it seems like a dry mix will keep better than a paste . . .)
Other recipes I had used either tomato or collards, but I had both on hand so used both.
Moderately Ethiopian-style Lentils
Set some brown rice cooking.
Saute the onion in the oil over medium heat until golden. Reduce the heat to low and add the garlic and berbere, stirring constantly, for maybe a minute. Add the tomatoes with their juice, the lentils, and the collards. Stir, and add enough water or broth to cover everything, remembering that the lentils will swell up some. The goal is to end up with more of a stew than a soup, so don't overdo it.
Bring up to a boil, then reduce, cover, and simmer for more or less as long as you've got, but probably at least 45 minutes, if your lentils are as dried out as mine apparently were. If you have extra time, uncover and reduce it once the lentils are tender.
Add salt and lemon to taste. Nice with plain yogurt.
Other recipes I had used either tomato or collards, but I had both on hand so used both.
Moderately Ethiopian-style Lentils
- 4-6 T butter or oil
- one onion, diced
- 2-3 cloves of garlic, minced
- 2-2.5 (or 3 if you're feeling adventurous) T of berbere powder
- 28 oz can of diced tomatoes
- 1 cup dry green lentils, rinsed
- 1 bunch collards, stemmed and shredded
- water or broth to cover (maybe 2-3 cups?)
- salt and lemon to taste
Set some brown rice cooking.
Saute the onion in the oil over medium heat until golden. Reduce the heat to low and add the garlic and berbere, stirring constantly, for maybe a minute. Add the tomatoes with their juice, the lentils, and the collards. Stir, and add enough water or broth to cover everything, remembering that the lentils will swell up some. The goal is to end up with more of a stew than a soup, so don't overdo it.
Bring up to a boil, then reduce, cover, and simmer for more or less as long as you've got, but probably at least 45 minutes, if your lentils are as dried out as mine apparently were. If you have extra time, uncover and reduce it once the lentils are tender.
Add salt and lemon to taste. Nice with plain yogurt.