Savory. Simple. Sustainable.

Wednesdays on Mama Cooks.



Temps in Boston have been mostly in the single digits for weeks. When the sun appears, which is rare, its rays are like tea from a teabag that's already been used twice. A friend reports that Mercury just came out of retrograde and while I don't know what that means, it doesn't sound good.

This warm, colorful, complexly flavored lentil dish may not make up for the winter weather here in New England – it doesn't come close – but a bowl of this steaming goodness helps take the sting out of the situation.


Vegetarian Lentils from South Africa

Adapted from The Africa News Cookbook: African Cooking for Western Kitchens
Edited by Tami Hultman
Designed and illustrated by Patricia Ford
(Penguin, 1985)


1 tablespoon vegetable oil
1 large onion, chopped
1 inch ginger, finely chopped
2 cloves garlic, finely chopped
1 teaspoon coriander
½  teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon cardamom
2 teaspoons salt
1 teaspoon crushed red pepper flakes
2 cups orange lentils, rinsed
¼ cup chopped tomatoes


Heat oil in pot, add onions and sweat for a few minutes while you chop the garlic and ginger. Add those to the pot, cook for a minute, then add all the spices, lentils, tomatoes and three cups of water, adding more liquid as needed.

Simmer until done. Adjust seasoning. Serve steaming, warmly, optimistically hot over brown rice.