Lentils Of Doom Food

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LENTILS OF DOOM



Lentils of Doom image

Ethiopian lentil dish. For a complete Ethiopian feast, make this dish with (other recipes from my book): - Cabbage of Ostracism - Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise) - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!!

Provided by Rhonda Scheurer

Categories     Lentil

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 9

3 cups dried lentils
6 cups water
1 large anaheim chili, seeded and chopped
1 small white onion, chopped fine
1/4 cup butter
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon berbere, spice (ie. from Victorian Epicure)
1 teaspoon black pepper

Steps:

  • Boil the lentils in water for 5 minutes. Drain, reserving liquid.
  • In large pot, saute the anaheim pepper and onions in the butter until the onions are tender.
  • Add the lentils, 6 cups of the reserved liquid (top up with water to make 6 cups), and the remaining ingredients and bring to a simmer.
  • Cook, covered over M-L heat for 70 minutes, stirring occasionally to prevent sticking.

Nutrition Facts : Calories 419, Fat 8.7, SaturatedFat 5, Cholesterol 20.3, Sodium 66.5, Carbohydrate 60.6, Fiber 29.7, Sugar 3, Protein 25.3

BERBERE



Berbere image

Make and share this Berbere recipe from Food.com.

Provided by LikeItLoveIt

Categories     Ethiopian

Time 7m

Yield 8 serving(s)

Number Of Ingredients 14

2 teaspoons cumin seeds
4 whole cloves
3/4 teaspoon cardamom seed
1/2 teaspoon whole black peppercorn
1/4 teaspoon whole allspice
1 teaspoon fenugreek seeds
1/2 teaspoon coriander seed
8 -10 small dried red chilies
1/2 teaspoon grated fresh gingerroot or 1 teaspoon dried gingerroot
1/4 teaspoon turmeric
1 teaspoon salt
2 1/2 tablespoons sweet Hungarian paprika
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves

Steps:

  • In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.
  • Remove the pan from the heat and cool for 5 minutes.
  • Discard the stems from the chiles.
  • In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.
  • Mix in the remaining ingredients.
  • Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.

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