Ethiopian Eritrean Spicy Lentils
Ethiopian Eritrean Spicy Lentils recipe by our guest instructor, Mulu T.
Chop the onions and sauté in approximately 2-3 tablespoons of oil over medium heat until browned and softened. Add minced garlic and ginger and continue to sauté until softened and fragrant. Add berbere to taste (suggested 1-2 tablespoons for 1 lb. of lentils) and cook for approximately 5 minutes. Add chopped fresh tomatoes or canned crushed tomatoes and a small amount of water as needed to prevent sticking. Cover and cook another 10-15 minutes. Add rinsed lentils and a good amount of water, enough to cover the lentils. Cook for 20-25 minutes over medium heat, or until lentils are soft, adding water as needed. Season to taste with salt and pepper. Serve with injera (Ethiopian/Eritrean flatbread) or rice, and top with fresh jalapeño for more spice!