Berbere Spiced Ethiopian Lentils
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 the lentils in water for 20 minutes
Meanwhile, fry the garlic and onions in oil until toasty for 3-5 minutes
Add the chopped tomatoes and salt, and cook until the tomatoes release their juices
Add the berbere spice, salt, and tomato paste, and cook for 5 minutes
When the lentils are soft, add the spiced tomato and onion mixture to the lentils and simmer for 10 minutes to combine
Taste and adjust salt if needed
Serving suggestions
Serve with a salad of lettuce, tomato, cucumber, tomato, avocado, and cabbage mixed with lemon juice and rice
