This skillet dinner has gone right into our twice-weekly vegetarian rotation.
Start to finish, we'll use a heavy, 12" cast iron or other ovenproof skillet. If you're using whole spices, toast the coriander, cumin and fennel seeds for a few minutes over medium heat, before you add any oil to the pan. Tilt out the spices, let cool, grind in a mortar or electric mill, and mix with the oregano, cayenne and turmeric. If you love turmeric, use the larger amount. If you don't love turmeric yet, try the amazing variety sold by Burlap and Barrel. Set the spices aside
Saute the diced onion in the 2 T of oil over medium high heat until soft and a bit golden, about 6 - 8 minutes. Add the reserved spices and cook another minute or two, until very fragrant. Add the tomatoes and cook down for another 2 or 3 minutes, then add the kasha, lentils, water and salt. Bring all to a boil, then lower to a simmer and cover tightly.
Overall, this will cook a bit like rice - just let it steam, undisturbed, for a time. After 25 minutes, check the grains for doneness - meaning, eat half a forkful. After no more than 35 minutes, all the water should be absorbed and both the kasha and the lentils should be tender and willing.
Preheat the broiler. Squeeze the half lemon over the dish, add the parsley, and carefully fluff up with a serving fork. Sprinkle with the nuts, then the crumbled feta. Drizzle on the oil - EVOO is fine, but let it share the limelight with a nut oil like walnut, almond or hazelnut, if you have it. Place the pan 3 to 4 inches under the broiler, and keep an eye on it. Remove, ideally, when the feta has a bit of color and the nuts are still unburned, perhaps 3 minutes. Perhaps less.
Plate up with a lemon wedge and serve with warm pita or naan and a variety of chutneys, or with rice and a salad. And if you, like me, are hoarding some very expensive argan oil, now is the time to show the women in your family how much you care about them, and how much you appreciate that they didn't put it on their hair - drizzle a generous teaspoon on each serving. Serves 4 as a main dish.
Ingredients
Directions
Start to finish, we'll use a heavy, 12" cast iron or other ovenproof skillet. If you're using whole spices, toast the coriander, cumin and fennel seeds for a few minutes over medium heat, before you add any oil to the pan. Tilt out the spices, let cool, grind in a mortar or electric mill, and mix with the oregano, cayenne and turmeric. If you love turmeric, use the larger amount. If you don't love turmeric yet, try the amazing variety sold by Burlap and Barrel. Set the spices aside
Saute the diced onion in the 2 T of oil over medium high heat until soft and a bit golden, about 6 - 8 minutes. Add the reserved spices and cook another minute or two, until very fragrant. Add the tomatoes and cook down for another 2 or 3 minutes, then add the kasha, lentils, water and salt. Bring all to a boil, then lower to a simmer and cover tightly.
Overall, this will cook a bit like rice - just let it steam, undisturbed, for a time. After 25 minutes, check the grains for doneness - meaning, eat half a forkful. After no more than 35 minutes, all the water should be absorbed and both the kasha and the lentils should be tender and willing.
Preheat the broiler. Squeeze the half lemon over the dish, add the parsley, and carefully fluff up with a serving fork. Sprinkle with the nuts, then the crumbled feta. Drizzle on the oil - EVOO is fine, but let it share the limelight with a nut oil like walnut, almond or hazelnut, if you have it. Place the pan 3 to 4 inches under the broiler, and keep an eye on it. Remove, ideally, when the feta has a bit of color and the nuts are still unburned, perhaps 3 minutes. Perhaps less.
Plate up with a lemon wedge and serve with warm pita or naan and a variety of chutneys, or with rice and a salad. And if you, like me, are hoarding some very expensive argan oil, now is the time to show the women in your family how much you care about them, and how much you appreciate that they didn't put it on their hair - drizzle a generous teaspoon on each serving. Serves 4 as a main dish.
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