Ethiopian Red Lentil Stew2014-09-28
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
What Ethiopian Red Lentil Stew lacks in aesthetics it gains in flavour. It can be served as a side dish or with rice or flat bread, particularly Ethiopian Injera. The secret to its delicious nutty flavour is the Nit’r Qibe (Spiced Butter) and the Berbere (Spice Mix) that are used, both of which are easy to prepare.
- 200g red lentils
- 4 tbsp nit'r qibe (Ethiopian spiced butter)
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 tbsp berbere (Ethiopian spice mix)
- 1 tomato, chopped
- 1 ltr water
- salt to taste
Rinse the lentils under cold running water and set aside.
Put the butter into a saucepan over a medium heat. Add the onions and cook for 10 minutes until golden brown then add the garlic and cook for about 30 seconds.
Add the lentils, half of the berbere, tomato, and the water to the saucepan. Reduce the heat to medium-low and simmer, stirring occasionally, until thick and the lentils are tender, about 45–50 minutes.
Stir in the remaining berbere, season with salt and serve.