Ingredients
- 1 1/2 C dried red lentils
- 1 onion (red, yellow or white)
- 1 large clove garlic (1.5 t when minced)
- 1 large thumb ginger (1.5 T when minced)
- 3 T sweet paprika
- 3 T berbere spice blend
- 1/4 t cayenne pepper (optional)
- 4 C vegetable broth (or water)
- 1/4 t freshly ground black cardamom (korerima)
Instructions
- Wash lentils thoroughly (removing stones) until water runs nearly clear
- Peel & chop/mince onion, garlic, ginger
- Wauté (water sauté) onions until brown (carmelized)
- Wauté garlic & ginger in same pan
- To medium sauce pan on medium heat add red lentils + 2 C broth & mix well
- Add 1 C more broth & stir (we are NOT adding all liquids at once to avoid soupiness) Reserve last cup of broth for late
- Cover lentils & simmer for 8 minutes
- In wauté pan add paprika & bebere spice blend, adding a little broth to make a creamy paste
- Turn off heat and allow to rest until the lentils are done
- Transfer wautéed spices into pan of cooked lentils, using broth to release remnants of spice paste from wauté pan
- Finally, stir in the freshly ground black cardamom (korerima)
NOTE May order Ethiopian spices here: https://ethiopianspices.com/