Careme

Instructions

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1. 1.

   Peel and finely dice 8 ounces yellow onion. Mince 4 garlic cloves, then peel and finely grate enough ginger to measure 1 tablespoon.

2. 2.

   Core and slice 12 ounces green cabbage into 1/2-inch ribbons. Scrub 6 ounces carrots and cut into thin half-moons. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

3. 3.

   Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 8–10 minutes, stirring frequently, until soft and lightly golden.

4. 4.

   Add the following to the onion:

   • The prepared minced garlic
   • The prepared 1 tablespoon grated ginger
   • 2 teaspoons salt-free berbere seasoning
   • 1 teaspoon sweet paprika
   • 2 tablespoons tomato paste
   • 3/4 teaspoon fine table salt

   Stir for 1 minute, lowering the heat if the spices begin to catch.

5. 5.

   Stir the rinsed lentils and 2 1/2 cups water into the spiced onion mixture. Bring to a gentle simmer, partially cover, and cook over low heat for 20–25 minutes, stirring occasionally, until the lentils collapse into a thick, spoonable stew. If necessary, add up to 1/2 cup additional water in small splashes to prevent sticking.

6. 6.

   While the lentils simmer, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the prepared carrots and cook for 3 minutes, stirring occasionally.

7. 7.

   Add the following to the carrots:

   • The prepared cabbage ribbons
   • 1/2 teaspoon ground turmeric
   • 1/2 teaspoon ground cumin
   • 3/4 teaspoon fine table salt

   Pour in 1/4 cup water, toss well, and cover. Cook over medium-low heat for 12–15 minutes, stirring twice, until the cabbage and carrots are tender. Uncover and cook for 2–3 minutes to evaporate excess moisture.

8. 8.

   Stir 2 teaspoons apple cider vinegar into the finished lentil stew. Divide the stew between two shallow bowls and arrange the golden cabbage and carrots alongside.

Want more detail? See the temperature guide.