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
- Crushed red pepper, for garnish
Preparation
Boil the lentils in water for 20 minutes
Meanwhile, fry the garlic and onions in oil until toasty for 3 to 5 minutes
Add the chopped tomatoes and salt, and cook until tomatoes release their juices for 2 to 3 minutes
Add the berbere spice, cayenne pepper, salt, and tomato paste, and cook for 5 minutes
Once the lentils are soft, add the spiced tomato mixture to the pot of lentils and simmer for 10 minutes
Taste for salt and adjust as needed
Serve with a salad of lettuce, tomato, cucumber, avocado, and cabbage mixed with lemon juice, and rice or millet
Tips
This dish is very tasty and can be cooked on a Sunday to eat throughout the week
It pairs well with cooked greens, warm bread, or anything else
