Have you guys read The Kinfolk Table yet? I am obsessed. I mean, I love cookbooks more than your average 21 year old, but this one is my new favourite. It is a collection of beautiful recipes, but it is also so much more then that. The authors travelled to Brooklyn, Copenhagen, Portland, and the English Countryside to share food and collect stories from the people who contributed recipes. The book emphasizes the relationships that surround eating, shifting away from fancy recipes and table decorations.
This particular recipe was shared by Sarah Britton, a Holistic Nutritionist in Copenhagen, Denmark. She also has a lovely food blog that I will be reading a lot of over the next few days, and you can find that here.
This recipe in particular called out to me because I have a thing for lentils lately, because I think Indian Cuisine is delightful, and because the sesame rice intrigued me. Also because, like most of the recipes in The Kinfolk Table, it seemed very simple.
It turned out just as well as I imagined it would and made the whole house smell delicious. I have been eating the leftovers for four days now and I still love it, which I think is saying something. The rice, in particular, was SO simple and would be perfect with stir fry, served with tofu, or in a salad.
Four Corners Lentil Stew
Serves 4 – 6.
Adapted from The Kinfolk Table
1 cup Red Lentils, picked over
2 tbsp Coconut Oil
1 large Onion, finely chopped
1 tsp Salt
5 Garlic Cloves, minced
1 tbsp Fresh Ginger, minced
1 tbsp Ground Cumin
1/4 tsp Cayenne
4 large Tomatoes, chopped
1 Lemon, sliced into rounds or 1 tbsp Lemon Juice
3 cups Vegetable Stock
Optional: Fresh Cilantro, Scallions, or Parsley for garnish
1. Rinse the lentils in a fine mesh sieve until the water runs clear.
2. Heat the oil in a medium saucepan over medium-high heat. Add the onion and salt and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic, ginger, cumin, and cayenne and cook until fragrant, 1 minute. Stir in the tomatoes, three of the lemon slices (or lemon juice), the stock, and the lentils.
3. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 20 to 30 minutes until the lentils are tender.
4. Squeeze the remaining lemons over the stew and season with salt to taste. Serve the stew over the sesame rice and sprinkle it with the garnish, if using.
Adapted from The Kinfolk Table
1 cup Brown Basmati Rice
1 1/2 cups Water
3/4 tsp Salt
1/4 cup Sesame Seeds
1. Rinse the rice under cold running water in a fine mesh sieve until the water runs clear. Combine the rice, water, and salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 45 to 60 minutes or until the rice is tender and all the water has been absorbed. Remove the rice from the heat and allow it to rest for 10 minutes, then fluff with a fork.
2. While the rice cooks, toast the sesame seeds over medium heat in a small skillet, stirring constantly, for about 5 minutes until lightly golden. Fold the sesame seeds into the rice.