Food Therapy: Ethiopian Lentil Bowl

Last night I decided it had been a lousy week (yes, I know it was only Tuesday, that's how lousy a week it was) and I was in need of some food therapy. I'd been jonesin' to make this soup at the farm that day, but since there was much craziness and we were pressed for time, we heated up whatever leftovers we could find and made do with that. So no experimental lentil soup at the farm, hence the need to make it at home. This recipe comes from the Simply in Season cookbook. There are no words to describe how amazing this book is, not just for recipes but even for reading. I would almost recommend buying two: one for the kitchen, and one to stash in the bathroom for a little light reading. Seriously.

As usual, I couldn't leave well enough alone and had to modify things as I went. I also didn't have some of the things the recipe calls for (when they start making tomato paste in squeezy tubes, I'll start buying it) so I did my usual supplement/subtract to get where I wanted. I'm pleased with the results and plan to make it again soon, to store some in the freezer for those sniffley days (like, oh, the last three weeks or so).


Ethiopian Lentil Bowl (with modifications)

2 cups dried red lentils (sorted and rinsed)
 - Cover these with water and let them soak while you prep everything else.

2 large onions, finely chopped (or not, up to you)
2 heads of garlic, peeled and mashed* (the original calls for only one, but I did 1 1/2 and thought it could stand even more)
 - Saute these in 3 Tablespoons of oil until they're golden and have that delightful browned smell

3 Tablespoons tomato paste OR 28 oz can diced tomatoes
1 teaspoon (at least) paprika
1 teaspoon (at least) chili powder/cayenne
1/2 teaspoon ground coriander
1 teaspoon salt
1 teaspoon (at least) ground ginger
1/4 teaspoon (at least) black pepper
3 Cups water (you might need more)

Mix tomato paste/diced tomatoes and the spices and add to the onions and garlic with half the water. Stir well and let come to a boil. When it's boiling, add the drained lentils and the remaining 1 1/2 cups water. Lower the heat to medium and cook until the lentils start falling apart and the contents of the pot thicken (about 30 minutes). Stir occasionally to prevent the lentils from burning to the bottom. When the mixture reaches the desired consistency, turn off the heat and add 1/4-1/3 cup lemon or lime juice. Top with minced cilantro or parsley (optional). Devour while hot to heal the body and soul.

*Mashed, in my understanding, does not mean the same as crushed. You still want big chunks of garlic, and by smashing the cloves you help release their flavour when sauteing them with the onions. I like to use the flat part of a big kitchen knife, but nothing in the book says you can't just bang away with your hands :) Feel free to cut the bigger chunks into smaller pieces if you like, but for me one of the yummiest things about this dish was the occasional huge bite of garlic. Instant bliss.