Berbere Spice mix & Lentil recipies

On of my new favorites, discovered by Zorana after we had something like it in a restaurant in LA. This spice mix seems very adaptable -- I would like to use it in a chicken dish soon, but I will have to invent that first. The lentil recipe is very good which follows this is a good way to use this. From www.cyber-kitchen.com

There is something with this same name in West Africa, but it is very different and also very good.... I shall try to track it down later.

Berbere Spice Mix

• 2 teaspoons cumin seed, or powder
• 1 teaspoon cardamom seeds (shell off husks), or powder
• 1/2 teaspoon whole allspice (or ground)
• 1 teaspoon fenugreek seed (or powder)
• 1 teaspoon coriander seed (or powder)
• 8 whole cloves, or ground
• 1 teaspoon black peppercorns, or freshly ground
• 5 teaspoons red pepper flakes or crumbled dried red peppers
• 1 tablespoon grated fresh gingeroot (or 1/2 teaspoon dried)
• 1 teaspoon turmeric
• 1 teaspoon salt
• 3 tablespoons sweet paprika (can use hot)
• 1/2 teaspoon cinnamon

1. Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent--it can smoke). Grind the spices in a spice grinder. If you are using pre-ground spices, ignore and go on to the next step.

2. Mix all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can used with many combinations of legumes, rice or vegetables.