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Tsebhi Birsen
A spicy red lentil stew
|
Serves |
4 |
|
Prep time |
20 minutes |
|
Cook time |
1 hour |
This is a delicious east african stew similar to a dahl
Ingredients
| 2 |
brown onions, diced |
| 3 | garlic cloves, crushed |
| 1 | thumb sized piece of ginger, grated |
| 200g | red lentils, washed |
| 400g | tinned chickpeas, washed and strained |
| 400g | tinned kidney beans, washed and strained |
| 750ml | chicken stock |
| 2 tbsps | olive oil |
Spice mix :
| 3 tsps | paprika |
| 2 tsps | cayenne pepper |
| 2 tsps | cumin seeds |
| 2 tsps | coriander seeds |
| 3 tsps | allspice |
| 1 tsp | ground fenugreek |
| 1 tsp | ground cinnamon |
| 1 tsp | nutmeg |
| 6 | cardamon pods, burst |
| 1/2 tsp | black pepper |
Method
1. Begin with the spice mix. Heat a pan over a medium heat, once hot, dry fry the cumin and coriander seeds for 1 minute. Then, remove the seeds to a pestle and mortal with the contents of the cardamon pods, then crush.
2. Add the other spices, mix, then place to one side.
3. Next, add the olive oil to a large pan over a medium heat. Once hot, add the onions and a pinch of salt then cook for 10 minutes or until softened. Stir throughout.
4. Next, add the garlic and ginger. Cook for two minutes stirring throughout.
5. Reduce to a low heat and then add the spice mix. Mix in and cook for 5 minutes, stirring constantly.
6. Now, add your lentils and stock, raise to a simmer then put the lid on and reduce to a low heat. Cook for 45 minutes, stirring every couple of minutes.
7. Once the lentils have cooked, add the chickpeas and kidney beans, cook for 2 minutes then serve.
Chef’s tips
Cook slowly on a low heat to maintain the aromatic flavours. Serve with yoghurt and flat breads.