Vegan Eritrean-Sudanese Food with Naza | BLACK FOODIE Week | Molokhia and Green Lentil Stew

green lentils

🥗Healthier: quinoa

💰Cheaper: brown lentils

Quinoa is higher in protein and fiber, while brown lentils are more affordable.

molokhia leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach offers similar texture and flavor, while kale is often more accessible.

Introduce the dish and its background.

List the ingredients needed for the stew and rice.

Soak 2 cups of basmati rice in cold water for 10-15 minutes, then drain until water runs clear.

For the rice, use a ratio of 1.25 to 1.5 cups of water for every cup of rice.

Heat 1 tablespoon of olive oil in a pot.

Add 1-2 cinnamon sticks, 2 bay leaves, and 1 teaspoon of turmeric to the oil and mix briefly.

Add chopped onion and minced garlic to the pot and sauté for a couple of minutes.

Add the soaked rice to the pot and mix with the spices and aromatics.

Add 1 cup of water to the pot and bring to a boil, then reduce heat and cover to simmer until rice is cooked.

In a separate pot, add 2 cups of green lentils and 1 cup of crushed tomatoes, along with the remaining spices (1 teaspoon roasted cumin, 1 teaspoon sea salt, 1 teaspoon black pepper).

Cook the lentils until tender, about 20-25 minutes, stirring occasionally.

Once lentils are cooked, combine them with the rice and stir to mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary