This delicious and nutritious dish Mike made for an Ethiopian feast for my birthdya and for Cynthia’s 60th. The red lentils were a smashing success, much loved and oft repeated. Marie made it using sweet potato, carrot, zucchini and hot curry powder. That was also amazing.
INGREDIENTS
2 tsp. canola oil
1 TB. Berbere spice
Chicken broth or bouillon (we use Better than bouillion) –if you prefer vegan version, use vegetable bouillion
1 ¼ c. small red lentils
Small can tomato paste
4 Garlic cloves (we use German stiff neck) minced
1 Tbs. peeled minced fresh ginger (more to taste)
2 C chopped red onion
DIRECTIONS
Heat oil in stew pot and add chopped onion to cook on medium heat until tender (about 15 minutes) Stir occasionally.
Add minced ginger and garlic . Cook 5 more minutes, stirring constantly.
Stir in Berbere spice and tomato paste. Cook another minute.
Gradually stir in broth with wire whisk until blended.
Bring to simmer on medium-high heat.
Rinse Lentils in cold water and pick out any pieces of dirt, etc. drain. Add lentils to above mixture.
Simmer, partially covered until lentils are tender (about 35 minutes) Stir occasionally.