Ingredients
- 1 cup red lentils, rinsed and drained
- 1 ½ cups vegetable broth or water
- 2 tbsp olive oil or clarified butter (niter kibbeh if available)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tbsp berbere spice blend
- 1 tbsp tomato paste
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
1. Preheat and Sauté Aromatics
Place the Nutri-stahl 1 QT saucepan over low to medium heat. Add olive oil or butter, then sauté the diced onion until soft and translucent (about 5–7 minutes). Stir occasionally to prevent sticking.
2. Build Flavor Base
Add garlic and ginger, stirring gently for 1–2 minutes until fragrant. Incorporate the berbere spice blend, tomato paste, smoked paprika, and turmeric. Allow spices to bloom for 1–2 minutes to deepen flavor.
3. Add Lentils and Liquid
Stir in the rinsed lentils and pour in the broth. Mix thoroughly to combine all ingredients evenly.
4. Simmer to Perfection
Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15–20 minutes, stirring occasionally, until lentils are tender and the stew thickens.
5. Final Adjustments
Season with salt as needed. If the stew becomes too thick, add a small amount of warm water to reach desired consistency.
6. Serve
Serve warm, garnished with fresh cilantro and a squeeze of lemon juice. Traditionally enjoyed with flatbread such as injera, but equally excellent on its own.
