When the snow just keeps on coming down, and the wind chill drops your temperature a further 20 degrees you want something warm and comforting in your tummy. AM I right? Absolutely!
I made this concoction for dinner last night and it was ever so good. We (some of us less than others) aren't really big hot spicy eaters, and this recipe is spicy with spices but without a lot of heat. If you like it hot, add more cayenne!Ethiopian Spiced Lentils and Spinach
2 T Less Spicy Niter Kebbeh (as follows)
1 Onion – finely chopped
2 cloves Garlic – finely chopped
1 T fresh Ginger – grated
1 Celery Stalk – finely chopped
½ C Red Lentils
½ C Green Lentils
½ t Cumin
½ t Cardamom
¼ t Paprika
¼ t Black pepper
⅛ t Fenugreek
⅛ t Allspice
⅛ t Cloves
⅛ t Nutmeg
⅛ t Turmeric
Pinch Cayenne Pepper (to taste really)
4 ½ C Vegetable Stock
1 C thawed and squeezed frozen Spinach
1 C frozen Green Peas
In a large soup pot heat the Niter Kebbeh then sauté the onion for about 5 minutes until softened.
Add in the garlic, ginger and celery and sauté a further 5 minutes to soften.
Add in the lentils and all the spices, sauté a further minute prior to adding the stock. Stir well.
Bring the mix to the boil, then turn down the heat and simmer, uncovered, for 40 minutes until very soft and most of the liquid is absorbed.
Add the spinach and peas to the pot and simmer a further 10 minutes.
Turn heat off, cover, and stand for 10 minutes prior to serving.
Less Spicy Niter Kebbeh
Loosely based on the original from Pakupaku.com which I find far too spicy for us. I love this website, and Kittee's blog, so check them both out if they are new to you.
Makes 1 C
1 C Canola Oil
2 T finely chopped Onion
2 cloves Garlic – minced
½ T fresh Ginger – grated
½ t Cardamom
¼ t Cinnamon
¼ t Turmeric
¼ t Cloves
1/8 t Nutmeg
Combine all ingredients in a small saucepan and simmer uncovered for 20 minutes.
Strain mixture through a fine sieve (or doubled cheesecloth) to remove the spices.
Store in a tightly sealed jar in the fridge until required.