Ethiopian Red Lentils
2 1/2 onions chopped small
4 cloves garlic, minced
1 T fresh minced ginger
1 tomato, chopped
2 C red lentils, washed well
3-4 C water
1 t salt (more or less)
Saute the onions well without oil.
Add garlic and ginger when the
onions are very soft and saute a few minutes.
Add the tomato and saute a couple minutes more.
Add berbere and saute for a minute or two.
Last, add the lentils and 3 C water.
Bring to a boil and then reduce the heat and simmer for 15-20 minutes until the lentils are soft.
Add more water as the lentils
cook if needed.
Add salt and it's ready to serve.
Pairs Well With
My cooking club meets every month and we recently had an Ethiopian Pot Luck.