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Burundi is sandwiched between Tanzania, the Democratic Republic of the Congo, and Rwanda in Africa; it occupies a high plateau just about equal in size to Maryland.
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While we put five dishes on the table for our Burmese feast, as Burundi is one of the five poorest nations on our globe, I decided to only make one thing: Soupe aux Lentilles et Legumes (a traditional Burundian Lentil and Bean Soup). Interesting combination...I have never put lentils and beans together in a dish.
1 fennel, diced (the traditional recipe uses onion)
2 carrots, diced
1 sweet potato, peeled and diced
2 celery stalks, diced
1/2 head of cabbage, thinly sliced
1/2 lb green beans, trimmed and sliced into 1/2" pieces
2 C cooked brown lentils
6 C organic chicken broth (the traditional recipes uses a vegetable broth)
In a large souppot, saute all but the last two ingredients in a splash of olive oil until cooked and beginning to caramelize. Add the lentils and the chicken broth. Bring to a boil, reduce heat, and simmer till the lentils are warmed through.
Serve with some crusty bread.
1 fennel, diced (the traditional recipe uses onion)
2 carrots, diced
1 sweet potato, peeled and diced
2 celery stalks, diced
1/2 head of cabbage, thinly sliced
1/2 lb green beans, trimmed and sliced into 1/2" pieces
2 C cooked brown lentils
6 C organic chicken broth (the traditional recipes uses a vegetable broth)
In a large souppot, saute all but the last two ingredients in a splash of olive oil until cooked and beginning to caramelize. Add the lentils and the chicken broth. Bring to a boil, reduce heat, and simmer till the lentils are warmed through.
Serve with some crusty bread.
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This Knight of the Global Table Adventure is signing off for now. We're moving into the 'C's...
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