Ingredients
- 2 cupsred lentils
- 2red onions
- 2white onions
- 6 clovesgarlic
- 2 tspfresh ginger
- 1 cupoil
- 2 tbspberbere spice mix (see below)
- 1 tspsalt
- 1can tomato paste
- 4 cupswater
- 1 cupchili powder or hot paprika
- ½ tbspdried clove
- 1 tbspground cardamom
- 1 tbspground ginger
- 1 tbsponion powder
- 1 tbspground coriander
- 1 tbspcumin
- ½ tbspcinnamon
- ½ tbspnutmeg
- ½ tbspground fenugreek seed
- 1 tbsppepper
- 1 tbspsalt
Directions
- 1
To make the berbere spice, sift and mix together all ingredients.
- 2
Puree onions, garlic and ginger in a food processor.
- 3
In a large pan sauté your onion, garlic and ginger in oil. Cook until softened, for 10-15 minutes, stirring occasionally.
- 4
Add tomato paste, ½ cup water, berbere spice and salt. Cook for 15 minutes while stirring. Reduce heat.
- 5
Rinse lentils and add to pan; stir and bring to a boil; cover and simmer the lentils, stirring occasionally for 20 minutes until the lentils are soft. Add water as needed. Add salt to taste.
- 6
Serve with injera (Ethiopian flatbread) or rice.