Careme

Instructions

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1. 1.

   Rinse 8 ounces green lentils under cool water and drain well.

2. 2.

   Prepare the vegetables and aromatics:

   • Dice 4 ounces yellow onion.
   • Core and dice 8 ounces Roma tomatoes.
   • Mince 3 garlic cloves.
   • Grate 1 tablespoon fresh ginger.
   • Separate the stems and leaves from 8 ounces rainbow chard; thinly slice the stems and roughly chop the leaves.

   Keep the prepared onion, tomatoes, aromatics, chard stems, and chard leaves in separate piles.

3. 3.

   Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the prepared onion and cook for 7 to 8 minutes, stirring occasionally, until soft and lightly golden.

4. 4.

   Stir the prepared garlic and ginger into the onion with 1 1/2 tablespoons salt-free berbere spice blend. Cook for 1 minute, stirring constantly, until fragrant.

5. 5.

   Add the prepared tomatoes and cook for 4 minutes, stirring occasionally, until they begin breaking down. Stir in the rinsed lentils, 3 cups water, and 2 teaspoons Diamond Crystal Salt flakes. Bring to a boil, reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally, until the lentils are tender and the stew is thick; add a small splash of water if it becomes dry before the lentils soften.

6. 6.

   During the final 12 minutes of simmering, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the prepared chard stems and cook for 3 minutes. Add the prepared chard leaves with 1/4 teaspoon ground turmeric, 3/4 teaspoon Diamond Crystal Salt flakes, and 1/4 teaspoon ground black pepper. Cook for 5 to 7 minutes, tossing occasionally, until tender and glossy.

7. 7.

   Stir 1 tablespoon lemon juice into the lentil stew. Spoon the berbere lentils into two shallow bowls, arrange the turmeric chard alongside, and serve hot.

Want more detail? See the temperature guide.