Who knew that Ethiopians ate so well.. This stuff is delicious and it makes a large pot. Don't be deterred by the spices. I generally go to Whole Foods bulk spice section and get only what I need for cents.
1 cup dried red lentils
1 onion, chopped
1-3 cloves garlic, minced
1 small can tomato paste
2 cups vegetable broth or water
1 Tablespoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon Garam Masala
1 tablespoon berbere OR an additional 1 tablespoon paprika OR 1 tablespoon cayenne pepper
sea salt to taste
ground black pepper to taste
oil for frying
Directions:
1. Soak lentils for at least an hour in water
2. Drain and rinse and set aside
3. Saute onions and garlic in oil until golden
4. Add broth or water
5. Add spices and tomato paste
6. When gently boiling, add lentils
7. Turn down heat and simmer until lentils are tender and it's a thick stew, adding more liquid if needed.
8. Serve with rice, Injera bread or pita bread
VegWeb.com
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