Thanks to hapanom.com, who says these are “the best lentils.” Serve with Ethiopian Veg Stew and injera flatbread or rice.
Ingredients
- 200 g red lentils rinsed
- 4 tbsp olive oil
- 1 medium red onion diced
- 4 cloves garlic minced
- 1 tsp fresh ginger minced
- 2 tbsp berbere readymade or see below
- 1/2 - 1 tsp salt
- 480 ml water
- To finish: juice of 1 lime handful chopped fresh coriander
- handful chopped fresh coriander
Berebere Spice Mix (enough for 2-3 recipes)
- 2 tbsp chilli powder
- 2 tbsp paprika
- 1 tbsp salt
- 1 tsp ground coriander
- 1/2 tsp ground ginger
- 1/2 tsp cardamom
- 1/2 tsp fenugreek
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 1/4 tsp cloves
Instructions
- 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. Add salt to your taste. Finish with lime and coriander
Tried this recipe?Let us know how it was!
