BERBERE LENTILS W/ GREEN BEANS & POTATOES

Berbere Lentils

• 3 cups water
• 8 oz. dry red lentils
• 1/2 large yellow onion, diced
• 1 garlic clove, minced
• 1 T berberé spice
• 1 tsp piri piri spice (or red pepper flakes)
• 1 tsp salt
• 1 28-ounce can crushed tomatoes

Mix lentils with water, garlic, onion, salt and spices. Cover and bring to a boil.  Reduce heat and simmer 20 minutes.  Add the tomatoes and simmer 10 more minutes. Serve over brown rice or injera.


Green Beans & Potatoes

• 2 medium sized potatoes, peeled and diced
• 1 15 oz. can stewed tomatoes
• 1 12 oz. bag frozen cut green beans
• 1/2 large yellow onion, diced
• 1/4 cup water
• 2-3 cloves garlic, minced
• 1 serrano pepper, minced
• 1 tsp salt
• 1/2 tsp turmeric
• 1/2 tsp cumin
• juice of one lemon
  

Briefly soak potatoes in cold water and stir around to remove excess starch.  Drain and add to medium sauce pan.  Fill pan with enough water to cover potatoes and cook on high for 15 minutes until potatoes are done, but still a bit firm.  Microwave frozen green beans according to directions on packaging while the potatoes are cooking.  Drain potatoes and green beans in a colander. 

Heat large non-stick skillet. Sauté the onion and serrano in water until almost soft.  Add garlic and cook another 2-3 minutes. Stir in the seasonings and sauté for 1-2 more mnutes. Add the potatoes and green beans, and tomatoes.  Cook for 5-10 minutes over medium heat until potatoes are well done.  Remove from heat and stir in lime juice.  Add more salt if needed.

Modified from this recipe.