Penzey’s Spices is always one of those especially fun shopping trip stops, wielding the power to completely upgrade all of your at-home cooking experiences for weeks.
Best of all, we also got to snag a complimentary bottle of last catalog issue’s featured product: Berbere seasoning – in their words:
Awesomely hot and spicy North African-style hot
pepper blend. Also known as peri peri or bere bere.
No salt, no mild paprika, just a lot of Cayenne Red
Pepper with the rich flavors of fenugreek and
cardamom. It’s not just hot, it’s peri peri hot.
Hand-mixed from: cayenne red pepper, garlic, ginger,
fenugreek, cardamom, cumin, black pepper, allspice,
turmeric, cloves, Ceylon cinnamon and coriander.
The berbere’s tasty heat really perked up this lentil and veggie stew I made – loosely based on a recipe from Penzey’s themselves. Great for cleaning out veg you’ve got in your fridge and for baking biscuits, perhaps, to mop it all up.
Chop the veg you’ve got and pick some (root vegetables are grand) to roast, drizzled in olive oil, for 40 minutes or so at 375 degrees:
Bring 8 cups of veggie broth to a boil with 1 cup of green lentils – add the remaining veggies (both raw and roasted) after 10 minutes and cook until tender. Add 1-3 Tbsp of Berbere seasoning, start off with a light hand. This rosy red spice blend packs a punch that’s hard to take back :)
Top with goat cheese, Greek yogurt and a sprinkle of sea salt and black pepper. We had some naan on the side too, ever the suckers for dipping bread into things at meals.
It was an easy and tasty Sunday night dinner – thanks to Penzey’s :) See more great vegetarian friendly recipes on my ‘Food For Friends and Fun’ Pinterest board. xo