Ingredients
Units
- 2 cups red lentils
- 2 red onions
- 2 white onions
- 6 cloves of garlic
- 2 tsp fresh ginger
- 1 cup oil
- 2 Tbsp berbere spice mix (see below)
- 1 tsp salt
- 1 (6 oz) can tomato paste
- 4 cups water
For the berbere spice mix:
- 1 cup chili powder or hot paprika
- ½ Tbsp dried clove
- 1 Tbsp ground cardamom
- 1 Tbsp ground ginger
- 1 Tbsp onion powder
- 1 Tbsp ground coriander
- 1 Tbsp cumin
- ½ Tbsp cinnamon
- ½ Tbsp nutmeg
- ½ Tbsp ground fenugreek seed
- 1 Tbsp pepper
- 1 Tbsp salt
Instructions
- To make the berbere spice, sift and mix together all ingredients.
- Puree onions, garlic and ginger in a food processor.
- In a large pan sauté your onion, garlic and ginger in oil. Cook until softened, for 10-15 minutes, stirring occasionally.
- Add tomato paste, ½ cup water, berbere spice and salt. Cook for 15 minutes while stirring. Reduce heat.
- Rinse lentils and add to pan; stir and bring to a boil; cover and simmer the lentils, stirring occasionally for 20 minutes until the lentils are soft. Add water as needed. Add salt to taste.
- Serve with injera (Ethiopian flatbread) or rice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Ethiopian