Careme

Instructions

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1. 1.

   Rinse and drain 3/4 cup dry lentils, checking for any small stones. Finely dice 1 medium yellow onion (about 8 ounces) and mince 3 garlic cloves.

2. 2.

   Core and thinly slice 12 ounces green cabbage. Scrub 8 ounces carrots and cut into thin half-moons so they cook quickly.

3. 3.

   Heat 2 tablespoons canola oil in a medium saucepan over medium heat. Add the diced onion and cook for 7 minutes, stirring frequently, until softened and lightly golden.

4. 4.

   Add the minced garlic and 2 teaspoons berbere seasoning to the onions; stir for 30 seconds over medium-low heat. Stir in 1 tablespoon tomato paste and cook for 1 minute without letting the spices scorch.

5. 5.

   Add the rinsed lentils, 2 1/2 cups water and 3/4 teaspoon fine sea salt. Bring to a boil, then partially cover and simmer gently for 30–35 minutes, stirring occasionally, until the lentils are tender. If they become dry before softening, add water 1/4 cup at a time.

6. 6.

   While the lentils simmer, heat 1 tablespoon canola oil in a large skillet over medium heat. Add the sliced carrots and cook for 3 minutes. Stir in the sliced cabbage with these seasonings:

   • 1/2 teaspoon ground ginger
   • 1/4 teaspoon ground turmeric
   • 3/4 teaspoon fine sea salt

   Add 1/4 cup water, cover and cook over medium-low heat for 12–15 minutes, stirring twice, until the vegetables are tender. Uncover and cook for 2–3 minutes to evaporate excess liquid.

7. 7.

   Stir 1 teaspoon apple cider vinegar into the tender lentils. Mash a few spoonfuls against the saucepan to thicken the stew; loosen with a splash of water if needed.

8. 8.

   Spoon the lentil stew into two shallow bowls and arrange the golden cabbage and carrots alongside it.

Want more detail? See the temperature guide.