Sunday, June 23, 2013

LENTIL CURRY WITH BERBERE SEASONING ENJOY DAN:

                          ETHIOPIAN LENTIL CURRY by CHEF DAN:
Serves 4

INGREDIENTS:
1 tablespoon olive oil
2 cups chicken broth or water
1 onion, diced
2 garlic cloves, minced
1 cup lentils
1 cauliflower head, cut into bit size pieces
2 carrots, peeled and finely sliced
1 (12 Oz) bag frozen peas
1 (12 Oz) can tomato paste
1 (14.5 Oz) can diced tomatoes
1 tablespoon Garam Masala
2 tablespoons Berbere seasoning
1/4-cup low-fat yogurt
Garnish with fresh mint

DIRECTIONS:
1.   In a stock-pot over medium-heat add oil and when sizzling.
2.   Add onions and sauté for 5 minutes.
3.   Add garlic and sauté for 1 minute.
4.   Combine cauliflower, carrots, peas and lentils in the pot, sprinkle with masala and berbere seasoning and sauté for 5 minutes.
5.   Pour in crushed tomatoes and tomato paste into the pot and stir to combine.
6.   Add 2 cups chicken broth and bring curry to a boil.
7.   Reduce heat, cover, and simmer for 1 hour.
8.   Mix in yogurt.
9.   Garnish with fresh mint.


ENJOY DAN:                                 BON-APPETITE!!

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