Turmeric-y curried red lentil stew with fresh ginger and seasonal greens (vegan)
Ragout and stew
Dateline January 2013: It was cold. Frost covering all of the windows, earmuffs under a hat under a hood, three paris of socks inside of winter boots kind of cold. Way too cold to go outside, so I spent the day in the kitchen (in my pajamas) with a newly acquired 4lb bag of red lentils. We had some fun, that bag of lentils and I. And we came up with this recipe. It is a rough approximation of a traditional Ethiopian stew I had once upon a time. The flavors are bold and bright and work just as well at the first hint of fall as they do in the dead of winter. Serve the stew and greens on their own or over a bed of rice or other grains. And, if you're feeling particularly bold, I recommend trying it over a bed of mashed potatoes. Sounds weird, I know, but trust me- you'll have a kind of reverse shepherd's pie situation happening. Heavenly.
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