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Friday, December 9, 2011

Berberé Stew

Liked the simplicity of this recipe, and the sound of the spice mix.

Berberé spice mix:
1/2 tsp ground cardamom
1/2 tsp ground coriander
1/2 tsp ground fenugreek
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp paprika (used red pepper flakes instead)
1/2 tsp turmeric
1/8 tsp cayenne
1/2 tsp ground black pepper
1/2 tsp ground sea salt

Stew:
1 small onion, chopped
1 1/4 cup red lentils
2 1/4 cups water
1 garlic clove, crushed
1-2 tbsp berberé spice mixture, above (used entire quantity made above)
1 800g can crushed tomatoes

Mix lentils with water, garlic, onion, and spices.  Cook, uncovered, over medium-low heat, for 20 minutes or until the lentils have softened.  Watch carefully and add water if it starts to dry out.  Add the tomatoes and heat at least 15 more minutes.  Eat with rice or bread or on its own as a soup-stew.


Warming, and very rich in flavour.  Spice combo not a million miles from the ras el hanout I made not long ago.  This is a time for comforting, spicy, tomato-y, pulse-y stews.  I am sure whenever I eat fenugreek I can smell it coming out of my pores a day afterwards.  Or does fenugreek just smell like sweat?
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