Mitmita Spiced Red Lentils with Roasted Vegetables
Mitmita Spice is a fiery seasoning blend, combining both bird’s eye chiles and cayenne pepper. While we wanted to highlight the way this blend interacts with dense legumes and roasted vegetables, we also wanted something that would provide a moment of relief from the spicy food. Enter labneh.
Labneh is an easy-to-make cheese that comes from drained, seasoned Greek yogurt. When yogurt is left for at least 8 hours –overnight is better—in a strainer lined with cheesecloth, the acidic whey drains out and leaves behind a creamy, spreadable cheese. Debates abound regarding whether nonfat yogurt is an acceptable base for labneh; we say choose a high-quality yogurt to start with and you’re on the right path. We’ve had success with a wide range of fat percentages, so choose wisely and see what you like.
Prep time for this dish includes 8 hours for draining labneh.
For the labneh:
1 32-ounce container of plain Greek yogurt
Zest of 1 lemon
1/2 teaspoon Fine Sea Salt
For the vegetables:
1 large eggplant, cut into 2-inch pieces
1/2 of a large yellow onion, cut lengthwise into strips, reserving other half for lentils
8 ounces grape tomatoes, left whole
1 small yellow squash, cut lengthwise into quarters and then chopped
1 Tablespoon Mitmita Spice
1 Tablespoon Granulated Molasses
1 teaspoon Coarse Sea Salt
1 teaspoon Black Pepper Coarse Grind
1-2 Tablespoons olive oil
For the lentils:
1 Tablespoon olive oil
Remaining 1/2 yellow onion, cut into a 1/2 inch dice
1 Tablespoon (approximately 1 inch) fresh ginger, peeled and minced or grated
2 cloves fresh garlic
1 Tablespoon Mitmita Spice
2 Tablespoons tomato paste
1 cup red lentils, rinsed
2 cups vegetable broth
1/2 teaspoon Coarse Sea Salt
1/2 teaspoon Black Pepper Coarse Grind
1. Make labneh. Line a fine strainer with a double layer of cheesecloth. Mix yogurt, lemon zest, and Fine Sea Salt together. Spoon into the strainer and place that in a larger bowl, so the strainer does not touch the bottom of the bowl. Place in the refrigerator and let it drain for at least 8 hours or overnight.
2. Preheat the oven to 400°F. Coat prepared vegetables with Mitmita Spice, Granulated Molasses, Coarse Sea Salt, and Coarse Grind Black Pepper. Toss with 1 Tablespoon olive oil; if it still seems dry toss in a second Tablespoon. Spread out on a roasting pan and roast for 30 minutes, turning them halfway through.
3. While the vegetables roast, make the lentils. Heat 1 Tablespoon olive oil over medium-high heat, and add diced onions. Let them saute for a few minutes, just until they start to turn golden.
4. When onions are golden, add fresh garlic and minced ginger. Cook for 1-2 minutes, being careful not to let the garlic burn. Add Mitmita Spice and tomato paste and cook for 30 seconds more, until the paste starts to form a fond on the bottom of the pot. Then add lentils and vegetable broth, stirring well to get any browned bits off the bottom of the pot.
5. Bring to a boil over high heat, then drop heat to low. Stir in Coarse Sea Salt and Coarse Grind Black Pepper. Cover and simmer for 20-30 minutes or until all the liquid is absorbed.
6. To serve, spread labneh over the bottom of a platter. Then add a layer of braised red lentils, topped with roasted vegetables. Garnish with green onions, fresh cilantro, fresh parsley, or fresh mint and serve with Chickpea Socca on the side.
