This recipe comes from my friend Afi. She served this to us one evening and I said I want this for Food For The Soul!
Ethiopian meals are eaten with the hands using Injera, a soft, moist flat bread to pick up mouth-fulls of spicy lentils, vegetables and stews. You can purchase Injera, the Ethiopian bread pre-made at markets. Look for whole grain and vegan varieties. Injera must be used right away or it becomes dry and hard to roll.
- 3 tablespoons olive oil
- 2 cups chopped red onion
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 4 tablespoons Berberé spice (See Below)
- 4-6 tablespoons honey
- 3 cups organic vegetable broth
- 1 cup dried small red lentils
- 1/4 teaspoon sea salt
1. Heat olive oil in pan over medium heat. Add onion into pan; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 5 minutes, stirring frequently. Stir tomato paste and Berberé spice; cook 1 minute. Add 1 cup of the broth stirring to combine. Add mixture into medium size pot with remaining 2 cups of broth, stir until blended. Increase heat to medium-high; bring to a simmer.
2. Rinse lentils cold water; drain. Add lentils, honey and sea salt to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Serve over Basmati rice or with injera (recommended).
Berberé spice mixture
- 1-2 tsp. ground cumin
- ½ Tbs. fennel seeds
- 1 tsp. ground red cayenne pepper (more or less depending on your desired heat level.)
- 1 Tbs. allspice
- 1tsp. garlic
- 4 Tbs. hungarian paprika
- 1 tsp. ginger spice