Ethiopian Red Lentils

Recipe Author: 
Kathy Pollard

This dish exemplifies how the plant-based diet can expand the standard Western palette with exotic ethnic tastes! 
Lovely pinkish red lentils don’t hold their shape when cooked and become thick and saucy, like a thick soup or stew. 

  • 1 chopped onion
  • 2 C red lentils
  • about 6 C water
  • Salt or soy sauce to taste (OPTIONAL)
  • ½ C Berbere spice

Berbere Spice:

  • ½ tsp cayenne (if you want the heat)
  • ½ T powdered ginger
  • ½ tsp cinnamon
  • 2 cloves ground garlic or t1 tsp powder
  • ¼ tsp ground cloves
  • 1 T paprika

Sauté onion in a pan coated in a bit of orange-carrot juice, broth or other liquid until soft, over medium-low heat. Add Berber mixture and ½ C water.  Rinse lentils in cold water; add them in with 1 C water, and simmer until tender, about 10 – 15 minutes. Cook until thick, stirring constantly over medium heat.  Add ½ C water.  Continue cooking and stirring for about 10 minutes.  Add 2 cups water, bring to boil.  Add more water if needed.

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