Careme

Instructions

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1. 1.

   Finely dice 1 medium yellow onion (about 8 ounces). Mince 3 garlic cloves and finely grate enough ginger to measure 1 tablespoon; keep the onion separate from the garlic and ginger.

2. 2.

   Core and thinly slice 12 ounces cabbage. Scrub 6 ounces carrots and slice into thin half-moons.

3. 3.

   Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

4. 4.

   Heat 1 tablespoon olive oil in a medium saucepan over medium-low heat. Add the diced onion and cook for 10–12 minutes, stirring frequently, until very soft and lightly golden. Add a splash of water if it begins sticking.

5. 5.

   Stir the minced garlic, grated ginger, and 2 teaspoons salt-free berbere into the onion. Cook for 30 seconds, stirring, then add the rinsed lentils, 2 1/2 cups water, and 3/4 teaspoon fine sea salt. Bring to a simmer, partially cover, and cook over low heat for 20–25 minutes, stirring occasionally, until the lentils soften into a thick stew. Add water 1/4 cup at a time if needed to prevent sticking.

6. 6.

   While the lentils simmer, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced carrots and cook for 3 minutes. Stir in the sliced cabbage, 1/4 teaspoon ground turmeric, 3/4 teaspoon fine sea salt, and 1/4 cup water. Cover and cook over medium-low heat for 12–15 minutes, stirring twice, until tender. Uncover and cook for 2–3 minutes to evaporate excess moisture.

7. 7.

   Stir 1 teaspoon apple cider vinegar into the finished lentil stew. Divide the stew between two shallow bowls and spoon the golden cabbage and carrots alongside.

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