Potatoes, Vegetables & Sides
2 cups Red lentils
1 Tbs Salt
6 Tbs Ethiopian spiced butter
1 ea Medium onion, chopped
2 Tbs Garlic, minced
1 ea Big knob of ginger, grated
3 Tbs Berbere
1 tsp Turmeric
15 oz Diced tomatoes
Adapted from www.saveur.com and www.herbivoracious.com, 5/11
Chop the onions and grate the ginger.
In a large saucepan, cover the lentils with about 1 inch of water and bring to a boil. Add 2-1/2 tsps of the salt. Reduce to a simmer. Stir frequently to avoid scorching on the bottom, and add more water as needed. Start this going and move on to the next step.
In a skillet, melt the butter, add the onions and remaining salt and saute for five minutes. Add the garlic, ginger, turmeric, and berbere and saute for another five minutes, or until golden brown.
Add the sauted mixture and the tomatoes to the simmering lentils.
Continue simmering the lentils for a total cooking time of about 45 minutes. Add water if too thick or cook a little longer if too thin. The ideal texture is thick enough to stand up a little on a spoon, but not thick like, say, hummus. Taste and adjust the seasoning.