Spicy Ethiopian Red Lintel Stew

-the tony chacheres of ethiopia-

i love love love ethiopian cooking. when i lived in DC as a vegan and pre-sensitive tummy issue developmented, i would gorge myself weekly on the spicy exotic fare. to be honest, i think the injera (aka the tasty crepe-ish edible plate that is served with in place of all that ridiculous clumsy western silverware) is what got me hooked, and i haven't spoken to one person who shared my love of this cuisine that doesn't claim the same thing. but alas, over the years i've learned the hard way that the loads of garlic (amongst loads of just about everything tasty) that is traditionally used means no more enjoyment for me. but, like pesto, i make it myself sans the edible trouble makers.

ethiopian food relies heavily on spice blends composed of a laundry list of items and this particular recipe is no exception. so the first thing you need to do is make the blend; this one: Berbere, its like the tony chacheres of ethiopia. just a note here: one of my pet peeves is buying spice mixes. don't do this people, take a few minutes, scavenge your spice rack (everyone's is underused anyways) and pull it together! i know this is a long list of seeming exotic stuff, but believe me here, fresh ground spices are light years better than the dusty stuff you get from the grocery - actually i seriously doubt you'll even find this mix at your grocer, unless you live in the Shaw district of DC.

so make the spice a few days ahead to cave yourself a few minutes then all you have to do is sweat some onions, stir a little, simmer some lentils and let the spices do their magic. you will have a little left over spice, use it in anything - with good judgement - sprinkle over some grilled asparagus --delicious.

**oh and as a fun side note: i did in fact attempt to make injera. hahahah, yeah you do not want to know the details of that adventure but i'm still working it and will keep you posted. the good news about it though; its a gluten free item made with just teff, water and a tad of yeast - oh and time and know-how, the ladder i have yet to attain.

BERBERE SPICE

2 tsp cumin

4 whole cloves (or 1/4 tsp ground)

3/4 tsp cardamon seeds

1/2 tsp whole black peppercorns

1/4 tsp allspice

1 tsp fenugreek seeds

1/2 tsp whole coriander seeds

10 small red chile peppers (dried)

1/2tsp ginger

1/4 tsp turmeric

1 tsp salt

2 tbs smoked paprika

1 1/2 tsp sweet paprika

1/8 tsp cinnamon

*quickly toast cumin, clove, cardamon, peppercorns, allspice, fenugreek & coriander in a small pan over medium-low heat. you will know its done when you start to hear the whole seeds "pop"

*let cool slightly and add to spice grinder

*add in remaining ingredients and grind to a fine powder

*use as needed and store the rest in an airtight container

SPICY ETHIOPIAN RED LENTIL STEW

adapted from Cooking LIght May 2010

2tsp oil

2c chopped red onions

1 tbs finely minced fresh ginger

3 tbs tomato paste

1 1/2 tbs Berbere spice (see above)

3c stock (i used veggie)

1c red lentils, rinsed and drained

salt to taste

1/4c chopped dill

*over medium heat heat oil in large dutch oven

*add onions, cook 10-15 minutes until very tender

*add ginger, cook 5 minutes stirring often

*add tomato paste and berbere spice, mix well to combine and cook 1 minute

*slowly whisk in the broth to throughly combine

*increase the heat to medium-high and bring to simmer

*add lentils and simmer partially covered for about 35 minutes or until tender, stirring occasionally

*season with salt and stir in the dill.

*serve over whatever grain you wish (i suggest whole grain teff or amaranth to keep it traditional & GF) - or injera if you have the needed skills.

-tasty, vegan and makes me feel less white bread-