Vegan Eritrean-Sudanese Food with Naza | BLACK FOODIE Week | Molokhia and Green Lentil Stew

Join Naza, Head Chef at Chicpeasveg, as she whips up a delicious feast of Molokhia with Green Lentil Stew and Spiced Turmeric Rice alongside Eden Hagos.
Molokhia is similar to callaloo and can be found in the frozen section of most African and Middle Eastern grocery stores in North America. Feel free to enjoy this stew with rice, injera, naan, pita, or with a side of steamed veggies!
Follow along with Naza using her recipe below.
-For the Molokhia and Green Lentil Stew-
-1 Pack of frozen Molokhia, thawed
-1 cup Cooked green lentils
-1 cup Crushed tomatoes
-1 Medium red onion, minced
-3 Garlic cloves, minced
-2 tbsp Berbere
-1.5 tsp Cumin
-2 tbsp Olive oil
-3 Medium green peppers, cut into medium-large chunks
-Sea salt, to taste
-For the Rice-
-2 cups Basmati rice, soaked & washed until water runs clear
-3 cups Water
-1 medium red onion, thinly sliced
-2 Garlic cloves or 1 tsp garlic powder
- 2 Cinnamon sticks or 1 tsp ground cinnamon
-1 tsp Turmeric
-5 Cloves
-2 Bay leaves
-3 pods of star anise OR 1-1/2 tsp of anise seed
-1 tbsp Olive oil
-Sea salt to taste
--For the Molokhia and Green Lentil Stew--
Preheat a medium pan (on medium-high heat) and add the olive oil (allow it to heat up for a couple of minutes) then add in the diced onions, dash of salt and sauté for 5-6 minutes, stirring often.
Once the onions become translucent, add in the minced garlic and sauteed for 2 minutes or until the garlic starts to change colour.
Add in the berbere, stir and sauté (be careful not to burn) while adding 1 tablespoon of warm/hot water (to prevent burning). Cover, lower the heat to medium, and cook for 2 minutes.
Add the crushed tomatoes to the pot and stir. Cover the pot and allow it to cook for 10-12 minutes.
Add cumin, stir, and cover the dish to cook for 3-5 minutes and then add in the green lentils and thawed Molokhia and stir well.
Cover and cook for an additional 10-12 minutes.
Add salt to taste and green bell peppers when you turn off the pot.
Serve the stew on top of the rice with salad and/or freshly sliced avocado.
--For the Spiced Turmeric Rice--
Bring a medium pot to medium-high heat and add the olive oil.
Once the oil has heated up, add the onions and saute for 3 minutes with a dash of salt (stirring often).
Add in the garlic and remaining spices (cinnamon, turmeric, cloves, bay leaves, anise) and saute for 2-3 minutes while stirring.
Add in the rice and stir. Add the water, sea salt and stir.
Bring the pot to a boil, cover and reduce the heat to medium.
Cook the rice until all the water has been absorbed, remove from the heat and allow to sit covered for 10 minutes.
Taste and enjoy with your Molokhia stew and fresh/steamed veggies