Posts tagged lentils
Destination Unknown
"Oh, well, men are climbing to the moon but they don't seem interested in the beating human heart." - Marilyn Monroe
2 notes &
Ni Mi’aawaa: Better Misur Wot
After a discouraging first try, I decided to give misur wot (spicy lentil stew) another shot. I think 10 months of watching women make wot just about every day has taught me a few things about the general ingredient order, amounts, and timing that are common to most stews. Serve over injera (you can buy it at Ethiopian grocery stores on, for example, U Street in DC), rice, or pasta, or just use some bread to sop it up. This is a large-ish 1-person portion size (I mean, the portion size is large-ish; I’m still little), so increase accordingly.
6 notes &
Ni Mi’aawaa: Lentil Loaf
This is a dish I make pretty often in the states: it’s sweet and savory, very filling, and goes really well with mashed potatoes and collard greens.
Lentil Loaf:
2 cups red lentils
1 cup cilantro
2 eggs
Salt and Pepper
Cheese (optional; I used Velveeta this time)
Oats or leftover rice (optional)
1-2 c Chunky BBQ sauce (see below)
Sort and rinse the lentils, then boil them in water for about 10 minutes or until they’re mushy. Drain and cool. Stir in the remaining ingredients, then pour into a lightly greased pan. Bake in a Dutch oven for about an hour, or until cooked through.
Chunky BBQ Sauce:
1 c sugar
1 onion
2 cloves of garlic
2 Jalepeno peppers
1/4 c tomato paste
1/4 c vineagar
Melt some sugar in a frying pan. When it’s nice and liquid-y, and a little brown, throw in an onion, a few cloves of garlic, and jalepeno or two, finely chopped. Listen to them sizzle. Add a can of tomato paste and a few splashes of vinegar. Stir and sample (Careful! It’s hot.), and adjust to your liking.
Verdict: Delish. I was pretty proud of the BBQ sauce, which I improvised. Sorting lentils is a pain, but if you have a friend to chat with or a podcast to listen to, time flies.
