Monday, January 17, 2011

You Ask...I Post: Recipes Part 2

And.......the main event!

(Also from Marcus Samuelsson's cookbook, The Soul of a New Cuisine in conjunction with a recipe found online at since Marcus's lentils require a bit more effort than we had time for)

Mesir Wat: Ethiopian Red Lentil Stew

2 tsp canola oil
2 cups chopped red onion
1 tbsp minced peeled fresh ginger
3 garlic cloves, minced
3 tomatoes roughly chopped, or one 15-oz can tomatoes, chopped
1 1/2 tbsp Berbere spice
3 cups organic Vegetable broth
1 cup dried red lentils
1/4 tsp salt
1/4 cup finely chopped cilantro
Juice of 2 lemons
4 cups of cooked basmati rice

1. Heat oil in a large dutch oven or big soup pot over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomatoes and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with whisk until blended. Increase heat to medium-high, bring to simmer.

2. Rinse lentils with cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt and lemon juice. Serve over rice and sprinkle with cilantro.

Melkam Megeb (Bon A Petit)!!!!

1 comment:

Heather said...

Sounds delish! Can't wait to try it!