Careme

Instructions

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1. 1.

   Peel and finely dice 1 medium yellow onion (about 8 oz). Peel and mince 3 garlic cloves, then peel and finely grate enough ginger to measure 1 tablespoon. Keep the onion separate from the garlic and ginger.

2. 2.

   Wash 1 bunch lacinato kale (about 6 oz). Strip the leaves from the tough stems and slice the leaves into thin ribbons; discard the stems.

3. 3.

   Rinse 1 1/4 cups dry red lentils (about 8.75 oz) in a fine-mesh strainer and drain.

4. 4.

   Heat 2 tablespoons olive oil in a medium heavy saucepan over medium heat. Add the prepared onion and cook for 10–12 minutes, stirring frequently, until very soft and golden. Lower the heat if it begins browning quickly.

5. 5.

   Add the prepared garlic and ginger along with 2 teaspoons salt-free berbere seasoning. Stir over medium-low heat for 1 minute. Add 2 tablespoons tomato paste and cook, stirring, for 1 minute more.

6. 6.

   Stir in the rinsed lentils, 3 1/2 cups water and 1 1/2 teaspoons fine sea salt. Bring to a simmer, then cook partially covered over low heat for 18–22 minutes, stirring occasionally, until the lentils soften and begin breaking down. If the stew catches or becomes too thick, add water 1/4 cup at a time.

7. 7.

   Stir the prepared kale and the remaining 1/4 teaspoon fine sea salt into the stew. Simmer uncovered for 5–7 minutes, until the kale is tender and the lentils are creamy. Stir in 1 teaspoon apple cider vinegar. The finished stew should be thick but spoonable.

8. 8.

   Ladle into two warm bowls, distributing the kale evenly and leaving some green ribbons visible on top.

Want more detail? See the temperature guide.