Filed under: African, Legumes, side, vegan | Tags: African, ethiopian, lemon, lentils, mustard
This is another recipe I found on Lisa’s Kitchen food blog. After you cook the lentils it is very quick and easy to make. It is very tart and flavorful and makes a better side dish than entree. It would go well with another mellower wot and a grain like rice or bread or, if you can track some down, injera.
Last winter break I participated in Hillel’s Alternative Break in Israel and worked with Jewish Ethiopian immigrants at a mercaz klitah (absorption center) near Afula. We had the opportunity to celebrate with the community and ate a feast of wot (stew), injera (fermented flatbread… definitely an acquired taste as it is very sour), and coffee. We didn’t have this exact dish but it still makes me a bit nostalgic!
I added a diced roma tomato and diced onion to this recipe and ate it warm.
Ethiopian Lentil and Mustard Salad
1 cup green lentils
2 teaspoons brown mustard seeds
1 teaspoon black peppercorns
1 teaspoon sea salt
1/2 teaspoon cayenne
juice of 2 lemons
3 tablespoons olive oil
4 large jalapeño peppers, seeded and cut into 1/2-inch long matchsticks
Wash the lentils and put into a medium saucepan with 3 cups of water. Bring to a boil over medium-high heat, then turn down the heat to low and cover, cooking gently for 30 minutes or until the lentils are tender. Drain and set aside to let cool.
Add the mustard seeds, peppercorns, salt and cayenne into a clean coffee or spice grinder and grind finely. Put into a small bowl and mix well with 2 tablespoons of boiling water. Now add the lemon juice and olive oil and stir in well.
Pour the jalapeño peppers and dressing over the lentils and toss thoroughly. Serve warm or chilled. Serves 4 to 6.
Filed under: African, Legumes, soup, vegan | Tags: African, bean, peanut, stew, vegan, vegetarian
I had a stressful week and this stew saved my soul! It is from Madhur Jaffrey’s World Vegetarian but I like the spicier version from Lisa’s Kitchen better. Like the other soups I have posted, it is hearty, vegetarian, very simple, and I had everything in my kitchen already. I used the last hot pepper from my CSA in this.
Nigerian Red Bean Stew with Peanut Sauce1 1/2 cups of dried red kidney beans or a combination of dried kidney beans and pinto beans or 3 cups (two cans) canned beans
3 tablespoons of sesame oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
3 jalapeno peppers, finely diced
1 – 2 red cayenne peppers, finely diced
2 teaspoons of ground cumin
1 cup of tomato sauce (I used tomato paste and water in a pinch)
1/2 teaspoon of cayenne
juice from one small lemon
3 tablespoons of peanut butter
2 teaspoons of sea salt
Soak the beans in water overnight. Drain the soaking liquid, and cook the beans in a large pot in 5 cups of water for about an hour or until the beans are tender. Do not drain. (If you use canned beans, skip this step)
Heat the oil in a medium-sized pot over medium heat. Add the onion and peppers. Stir and fry for about 5 minutes. Add the garlic and cook for about 30 more seconds. Add the cumin, stir, then add the tomato sauce, cayenne, lemon juice and 1/2 cup of water. Stir to blend, bring to a simmer and then turn the heat to low and simmer gently, stirring occasionally, for 15 minutes.
While the tomato mixture is simmering, put the peanut butter in a small bowl. Slowly add about 1/2 cup of the cooking liquid from the beans, mixing as you add the water. Stir the peanut butter mixture into the cooked beans, along with the salt. (If you used canned beans, just add the peanut butter and beans to the soup. It will still taste great!).
When the tomato mixture is finished cooking, pour it into the cooked beans and stir. Bring to simmer, cover, and gently cook for 10 – 15 minutes.
