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
- 1/4 cup tomato paste
- Salt or soy sauce to taste (OPTIONAL)
- ½ C Berbere spice
Berbere Spice Mix:
- ½ teaspoon cayenne (only if you want the heat)
- ½ tablespoon powdered ginger
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- ½ teaspoon coriander
- 2 cloves ground garlic or 1 tsp powder
- ¼ teaspoon ground cloves
- 1 tablespoon paprika
Mix together the Berbere spice mix in a small bowl.
Sauté onion in a pan coated in a bit of water or broth until soft, over medium-low heat. Place lentils in the pan, along with 2 cups water, and simmer until tender, about 10 – 15 minutes . Add Berbere mixture, tomato paste, and 2 cups more water to the pan. Cook until soft and thick, stirring constantly after reaching a simmer. Add more water if needed to keep from sticking, and continue cooking and stirring for about 10 minutes until desired thickness.
Serve over a bed of brown rice.
Suggestion: Make a large batch of Berbere spice mix to have on hand for the next time.
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