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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 Salt
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.
June 25, 2018
It would be helpful if you added that you need to COVER the pan/pot before you simmer for 45 minutes. I gave Berbere spice as a gift and sent them this recipe. Ruined a pan and wasted the spice.
Otherwise, a great recipe! I made it at home and loved it.
February 24, 2018
This is an incredible recipe. So simple, yet so good. But really, it’s due to the amazing spice mixture. Making this for the second time tomorrow. Thanks for sharing!
January 04, 2018
DEF WILL TRY THIS LOOKS GREAT!
October 06, 2017
Really delicious! A satisfying vegetarian main dish—this will be a staple at our house from now on.
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