Sous Vide East African Black Lentil Stew

Name: Sous Vide East African Black Lentil Stew
Yield: Serves 4 to 6
Cuisine: African
Ingredients: 2 tablespoons, vegetable oil; 4 teaspoons, paprika; 1 teaspoon, cayenne pepper; 1 teaspoon, ground coriander; ¼ teaspoon, ground allspice; ¼ teaspoon, ground cumin; ¼ teaspoon, ground cardamom; ¼ teaspoon, pepper; 1 , onion, chopped fine; , Salt; 1 tablespoon, grated fresh ginger; 2½ cups, vegetable broth; 1 14.5-ounce can, diced tomatoes, drained; 1½ cups black, lentils; ½ cup, chopped fresh cilantro, plus extra for serving; ½ cup, plain yogurt

8 comments

Main Courses

African

Make Ahead

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

SERVES4 to 6

TIMESous vide: 3 to 5 hours; active cooking time: 30 minutes

Sous Vide Temperature194°F/90°C

Sous Vide East African Black Lentil Stew

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

WHY THIS RECIPE WORKS

Lentils are a staple of East African cuisine, particularly in the Horn of Africa. In Ethiopia, spicy vegetable or meat stews, known as wat, are common. These dishes rely heavily on berbere—a spice mixture of chile peppers, garlic, ginger, b...

This is a members' feature.