Ethiopian Spiced Lentil Stew
Ingredients
- 2 cups split red lentils
- 5 cups water
- 4 garlic cloves, minced
- 1 onion, diced
- 1 teaspoon olive oil
- 5 tomatoes, chopped
- 4 tablespoons berbere spice
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 tablespoons tomato paste
Preparation
Boil lentils in water for 20 minutes.
Meanwhile, fry the garlic and onions in oil until toasty, 3-5 minutes.
Add chopped tomatoes and salt, and cook until tomatoes release juices.
Add berbere spice, salt, and tomato paste, and cook for 5 minutes.
When lentils are soft, add the spiced tomato and onion mixture to the lentils and simmer for 10 minutes to combine.
Taste for salt and adjust if needed.
Serving suggestions
Serve with a salad of lettuce, tomato, cucumber, tomato, avocado, and cabbage mixed with lemon juice, and rice.
