Lentils Of Doom Recipes

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

Steps:

• Boil the lentils in water for 5 minutes. Drain, reserving liquid.
• In large pot, saute the anaheim pepper and onions in the butter until the onions are tender.
• Add the lentils, 6 cups of the reserved liquid (top up with water to make 6 cups), and the remaining ingredients and bring to a simmer.
• Cook, covered over M-L heat for 70 minutes, stirring occasionally to prevent sticking.

Steps:

• In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.
• Remove the pan from the heat and cool for 5 minutes.
• Discard the stems from the chiles.
• In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.
• Mix in the remaining ingredients.
• Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.