Show some legume love this winter by warming your belly with this North African stew with IMBO Brown Lentils!

SERVES 4 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the berbere spice mix
2 tsp coriander seeds
1 tsp fennel seeds
2 tbsp dried chilli flakes
2 tbsp paprika
1 tsp garlic powder
1 tsp salt
½ tsp cinnamon
½ tsp black pepper
½ tsp ground ginger
¼ tsp cardamom
¼ tsp allspice
For the North African stew
4 tbsp vegetable oil
2 onions, chopped
1 garlic clove, chopped
1 tbsp grated ginger
3 tbsp berbere spice mix
2 cups IMBO Brown Lentils, drained and rinsed
6 cups chicken stock
1 tin chopped tomatoes
4 tbsp tomato paste
2 tbsp lemon juice
For the salsa
3 tbsp lime juice
1 tbsp olive oil
½ red onion, finely chopped
1 red chilli, finely chopped
½ cup fresh coriander, finely chopped
To serve
¼ cup flaked almonds, toasted
½ cup double cream yoghurt
4 naans, toasted

METHOD
For the berbere spice mix
1. Toast the coriander seeds and fennel seeds in a dry pan over medium heat, until fragrant. Cool and then grind.
2. Add chilli flakes and then grind.
3. Transfer to a bowl and mix in the rest of the ingredients. Store for up to 5 months.
For the North African stew
1. Heat the oil in a large pot over medium heat. Add the onion and fry for 5 minutes. Add the garlic and ginger and fry for 1 minute.
2. Add the spice mix and fry until fragrant. Add the lentils and stock.
3. Bring to the boil and then reduce the heat. Simmer, covered, for 20–25 minutes, until the lentils are almost cooked.
4. Add the tomatoes, tomato paste and lemon juice and simmer for 5–10 minutes, until the lentils are soft. Remove from the heat and season to taste.
For the salsa
1. Whisk together the lime juice and olive oil. Stir through the onion, chilli and coriander.
To serve
1. Dish the stew up into bowls and top with the salsa, almonds and yoghurt with the naan on the side.

Recipe & styling: Elizabeth MacKenzie
Photography: Samantha Pinto // HMimages.co.za

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