Careme

Instructions

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1. 1.

   Rinse 1 cup dry red lentils in a fine-mesh sieve. Finely dice 1 medium-large yellow onion (about 8 ounces) and mince 3 garlic cloves. Thinly slice 12 ounces green cabbage, discarding the tough core. Scrub 6 ounces carrots and cut into thin half-moons.

2. 2.

   Make the berbere-style spice mixture by combining:

   • 2 teaspoons sweet paprika
   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground coriander
   • 1/2 teaspoon ground ginger
   • 1/4 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper
3. 3.

   Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 8–10 minutes, stirring frequently, until soft and beginning to turn golden.

4. 4.

   Add the minced garlic to the onion and stir for 30 seconds. Add 2 tablespoons tomato paste and the spice mixture; cook for 1 minute, stirring constantly. Add a splash of water if the spices start sticking.

5. 5.

   Stir in the rinsed lentils, 3 cups water and 3/4 teaspoon fine sea salt. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 22–25 minutes, stirring occasionally, until the lentils have softened into a thick, spoonable stew. Add water in 1/4-cup increments 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, stirring occasionally. Add the sliced cabbage, 3/4 teaspoon fine sea salt and 1/4 cup water. Cover and cook over medium-low heat for 10 minutes. Uncover and cook for 3–5 minutes more, stirring occasionally, until tender and the excess water has evaporated.

7. 7.

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

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