If you’ve not yet experienced the joy of eating great Ethiopian food, you will definitely want to try this recipe from Teff Love: Adventures in Vegan Ethiopian Cooking by the fabulous Kittee Berns!
Flock members, be sure to read on beneath the recipe for for your chance to win a copy of Teff Lov all for yourself! And if you’re not yet a flock member, don’t wait — donate!
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[print_this] ye’difin misser alicha
Hearty lentils in a flavorful garlic-ginger sauce
from the book Teff Love: Adventures in Vegan Ethiopian Cooking by Kittee Berns
(printed with permission from the Book Publishing Co. — thank you!)
Ingredients:
1 cup dried green or brown lentils
6 cups water
¼ onion, minced (½ cup)
3 tablespoons Ye’qimem Zeyet (page 25) or extra-virgin olive oil
½ teaspoon salt, plus more if desired
6 cloves garlic, pressed or grated (1 tablespoon)
2 teaspoons peeled and grated fresh ginger
6 fresh basil leaves (optional)
½ teaspoon ground turmeric
1½ cups reserved lentil cooking water or Sleepy Vegetable Stock (page 38), plus more if desired
1 to 2 jalapeno chiles, seeded, veined, and sliced into thin half-moons
Directions:
Put the lentils and water in a large saucepan and bring to a boil over high heat. Stir to keep the lentils from sticking to the bottom of the pot. Decrease the heat to medium-high and simmer, skimming off and discarding any foam that forms with a large spoon. Cook uncovered, stirring occasionally, until the lentils are tender but still firm, 10 to 12 minutes. Drain the lentils and reserve 2 cups of the cooking water.
While the lentils cook, put the onion, Ye’qimem Zeyet, and salt in a large saucepan and cook over medium heat, stirring frequently, until soft and translucent (don’t let the onion brown), about 7 minutes. Add the garlic, ginger, optional basil, and turmeric and cook, stirring almost constantly, for 3 minutes.
Stir in the drained lentils and 1 ½ cups of the reserved cooking water. Increase the heat to high and bring to a boil. Decrease the heat to medium and simmer uncovered, stirring frequently, until the lentils are very soft but not mushy and the liquid has reduced and thickened, 10 to 15 minutes. Add the jalapeno chiles during the last 5 minutes of cooking. If the mixture is too thick, add up to ½ cup additional lentil cooking water as needed to thin. Season to taste with additional salt if desired. Discard the basil before serving.
Per cup: 366 calories, 17 g protein, 14 g fat (2 g sat), 43 g carbohydrates, 195 mg sodium, 60 mg calcium, 20 g fiber
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Kittee Berns has been an ethical vegan for more than 24 years, and a gluten-free vegan since 2008. Author of the cookzine Papa Tofu Loves Ethiopian Food, she is the creative force behind the popular blog Cake Maker to the Stars.
Flock members, read on for a giveaway of Teff Love: Adventures in Vegan Ethiopian Cooking. (Everyone else, become a flock member today! We’ll even send you a fabulous, ethically-sourced, vegan-made Our Hen House tote bag!)
#PRIVATE#
Hello flock friends,
Ethiopian food is made to be shared! If you win, be sure to invite friends, family, and me to dinner. Lunch is also acceptable. (Ethiopian cuisine is my favorite. Really.)
To enter, send me an email: anne [at] ourhenhouse [dot] org by midnight EST on 2/20/15. Include your postal address (and wish me a happy 22nd wedding anniversary!).
Thank you for being a member of the flock!
Anne
