Red lentils, you say? Why is it green? Why? It’s a funny thing about red lentils. They’re such a pretty salmon color before you cook them, but they turn yellowish after. Still pretty, though, I think! And this is green because it has zucchini and spinach and cilantro. I like to make a red lentil dal that you cook for a very long time, until it separates into cooked lentils, and a delicate, flavorful broth. This isn’t like that! It’s more substantial and thick. It reminded me of oatmeal, a bit, as I was making it. The ground cashews add a sweet nutty creaminess that I find quite pleasant. This would be nice with basmati rice and naan or paratha, but we ate it with grit cakes, which was very good, too!
…with a berbere spice!
Berbere is a spice mix found in Ethiopian food. This isn’t the real thing, it’s a simplification and an approximation, but it is tasty and does go well with red lentils and butternut squashes.
Here’s the meltingly beautiful Tezeta, by Mulatu Astatke to listen to while you stir your soup.