Thanks to hapanom.com, who says these are “the best lentils.” Serve with Ethiopian Veg Stew and injera flatbread or rice.
200g red lentils, rinsed
4 tablespoons olive oil
1 medium red onion, diced
4 cloves garlic and 1 tsp fresh ginger, minced
2 tblsp berbere (readymade or see below)
1/2 - 1 tsp salt
To finish: juice of 1 lime, handful chopped fresh coriander
Add lentils to boiling water and cook until al dente, 5-10min. Drain.
Warm oil in large pan over medium heat. Add onion and cook until softened, 5 min. Add garlic and ginger, cook 2 minutes. Stir in berbere.
Add cooked lentils, ½ teaspoon of salt, and water. Bring to a simmer for 10 - 15 minutes, until most water evaporates and mixture thickens to a stew-like consistency. Taste for salt. Finish with lime and coriander
Berebere Spice Mix
Makes enough for 2-3 recipes.
2 tblsp each chilli powder and paprika, 1 tbsp salt, 1 tsp ground coriander
1/2 tsp each ground ginger, cardamom, fenugreek
1/4 tsp each ground nutmeg, allspice and cloves