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 for 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
Serve with a salad of lettuce, tomato, cucumber, tomato, avocado and cabbage mixed with lemon juice and rice
