Ethiopian Lentils

A standard dinner around here is beans, greens and grains. Within that structure, the possibilities for diversity are endless.

The other night the beans were lentils with Ethiopian spices, the grain was millet, and the greens were curly kale.

I seasoned the lentils with a spice combination I made recently and stored in a jar in my pantry. It has an aroma similar to the food I ate in an Ethiopian restaurant near my home in Montreal many years ago (if my nose is remembering right), wonderfully warm and spicy on a winter evening. It's more warming than heat-hot, so add cayenne as desired.

The spice recipe makes about a cup and will last about 3 months in a cool place, ready to be stirred into a pot of beans any time you're wanting a cozy meal.

I added roasted poblanos to the stew because I keep them in the freezer. (See my fall pepper prep here.) You could use fresh diced poblanos or even regular green peppers.

The lentils only take about 20 minutes to cook, but then this stew simmers for another 40 minutes or so for all the flavors to combine. The kitchen becomes fragrant, hungry diners hover, and finally it's time to eat.

Spice Mix
1/2 cup dried basil
2 tbsp whole cloves
1/2 tbsp allspice berries
1/4 cup ground ginger
3 tbsp fenugreek seeds
2-inch stick cinnamon
1 tbsp cayenne

Combine all in spice grinder and grind until smooth. This will stay flavorful in a cool dark pantry for 3 months or so.

Ethiopian Lentils
2 cups green lentils
2 large red onions, chopped
1/4 cup ghee or vegetable oil
5 cloves garlic, peeled and chopped
1 tbsp finely grated fresh ginger root
1 carrot, chopped
2 poblano peppers, roasted, peeled and chopped
3 tbsp tomato paste
Ethiopian spice mix (above)
cayenne pepper to taste (optional)

Cook the lentils in 6 cups of water until tender, about 20 minutes. They should absorb most of the water. Drain them but reserve the cooking liquid.

Heat a large cast iron fry pan over high heat until very hot. Lower the heat a little and add the onions. Cook, stirring constantly, until they look a little browned and are starting to soften. This dry cooking of the onions adds great flavor. Lower the heat to medium, add the ghee, and stir in the garlic and ginger. Keep stirring for another minute, then add the carrot and poblano peppers.

Add a ladle of the lentil cooking liquid to the pan and stir in the poblano peppers, tomato paste, tomato paste and 1 tbsp spice blend. Season with salt and pepper to taste. This is the time to add a little cayenne if you want it hot - I generally don't. Add a little more of the spice blend to taste - I used a couple of tablespoons in total.

Add the lentils and half their cooking liquid to the pan. Let them simmer, uncovered, until they are tender and the sauce has thickened, about 40 minutes. Add more liquid as necessary so the stew stays moist.

Serves 4-6