Using farm fresh vegetables, make a Lentil Stew based on recipe from Marcus Samuelsson, seasoned with North African blend Berbere spice:
Lentil Stew made with Berbere Spice
- 1 cup cooked lentils
- 1 cup cooked brown rice
- 1/2 cup olive oil
- 1 medium red onion, minced
- 2 garlic cloves, minced
- 4 tomatoes, roughly chopped, or one 15-ounce can tomatoes, chopped
- 2 bell peppers
- 2 tsp Berbere or chili powder
- 1 tbsp chopped parsley
- 1/2 tsp salt
- 2 bay leaves
Heat the olive oil in a large saute pan. Add the onion, garlic, peppers and saute until the onion is translucent, about 5 minutes. Stir in the tomatoes, lentils, rice, Berbere or chili powder, parsley, and salt and heat through.
Berbere spice blend recipe is listed on samuelsson’s website or buy it premixed from whole foods, Spice it up at the Montclair farmers market or online.
Gwen’s note: add an entire jar of pureed tomato, cut and sauteed seasonal vegetables (potato, yams, carrots) and a bit of maple syrup for sweetness.