August 08, 2017 6 Comments
You can serve this comforting, thick lentil stew along with braised greens, as a side dish to meat or chicken, or scoop it up with pieces of injera (Ethiopian bread).
This recipe uses our Berbere spice blend, an essential component of Ethiopian cuisine. The blend is spicy and aromatic -- a mix of chiles and spices. Warming, "sweet" spice notes from ginger, cinnamon, fenugreek and clove combine with herbaceous qualities of besobela (sacred basil), rosemary and thyme.
Adapted from Saveur
1 cup red lentils, rinsed and drained
4 tbsp ghee or unsalted butter
1 yellow onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoons Berbere, divided
1 small tomato, chopped
2 cups water
Heat the butter in a saucepan over medium heat. Add onions and cook until golden brown, about 10 minutes. Add garlic and cook for about 30 seconds, stirring constantly. Add the lentils, one tablespoon of the Berbere, tomato, and 2 cups water to the pan. Bring to a simmer.
Reduce heat to medium-low and simmer, stirring occasionally, until the lentils are tender, about 45 minutes. Stir in the remaining tablespoon of the Berbere and season generously with salt.
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