ET
Ethiopia
Africa
ET
Ethiopian red lentils cooked with onion, berbere, garlic, ginger, and spiced butter until thick and soft.
15 min
45 min
6 servings
Easy
1 hr
2 cups (380 g) red lentils 2 tbsp niter kibbeh or unsalted butter 1 large red onion, finely diced 3 garlic cloves, minced 1 tbsp grated ginger 2 tbsp berbere spice blend 1 tbsp tomato paste 5 cups (1.2 L) water or vegetable stock 1 tsp kosher salt 1/2 tsp ground cardamom
1. Rinse lentils until the water runs mostly clear. 2. Melt niter kibbeh in a saucepan over medium heat. 3. Add onion and cook for 8 to 10 minutes. 4. Add garlic and ginger and cook for 1 minute. 5. Add berbere and tomato paste and cook for 1 minute. 6. Add lentils and 4 cups water or stock. Bring to a boil. 7. Lower heat and simmer uncovered for 25 to 30 minutes, stirring regularly. 8. Add more liquid as needed until lentils are completely soft and thick. 9. Add salt and cardamom and cook for 3 minutes. 10. Serve warm with injera.
SCHNAX TIP
Stir more often as the lentils thicken because they can stick to the bottom of the pot.