Ethiopian Lentils
Submitted by jpsingh
Red lentils simmer with sautéed peppers, onions, and berbere spice in ghee for this protein-rich Ethiopian main dish ready in an hour.
YIELD
6 servingsPREP
15 minCOOK
40 minREADY
60 minEthiopian lentils deliver satisfying warmth through layers of berbere spice, fresh ginger, and garlic, all enriched with the nutty flavor of ghee.
Boiling the lentils briefly before the main simmer jump-starts their cooking, so they finish perfectly tender in the spiced sauce.
Red onions and green peppers soften in ghee (or butter), creating an aromatic base that infuses the cooking liquid.
The result is a thick, hearty stew that works as a vegetarian main course or a robust side dish.
Serve with injera for scooping or over rice to catch every bit of the spiced sauce.
Pro Tips
- Save 4 cups of the lentil boiling liquid for the simmer; it adds body
- Stir occasionally during cooking to prevent lentils from sticking to the bottom
- Red or brown lentils work best; green lentils take longer to soften
- Adjust berbere to taste (start with 2 teaspoons for milder heat)
- The stew thickens as it sits; add reserved liquid or water to loosen if needed
Ingredients
Directions
Boil the lentils in water for 5 minutes.
Drain, reserving liquid.
In a 4 quart pot, sauté the peppers and onions in the ghee until the onions are tender.
Add the lentils, 4 cups of the reserved liquid and the remaining ingredients and bring to a simmer.
Cook, covered, over low heat 35 to 40 minutes, stirring occasionally to prevent sticking.
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