What I love about these lentils: So easy! So yummy! Simple to cook yet deep in flavor, lentils come to life with flavor when simmered in berbere, an Ethiopian spice blend that's pleasantly sweet, spicy and tangy. You can buy ready-made berbere, but mixing the spices yourself lets you control how much kick to give this satisfying stew.
Traditionally made with red lentils, which soften easily when cooked, the dish has a wonderful rustic character when made with black lentils as well as red. The softer red lentils impart a creamy texture, while the black lentils hold their shape, adding a more robust element. Be sure to use petite diced tomatoes to complete the medley. If you want to use fresh tomatoes, dice them into small cubes for the perfect balance.
Tip: I make these in a thermal cooker and take them on road trips for a healthy, hot meal on the road. Follow the instructions below, but after adding the red lentils, cook for 3 minutes then seal the pot inside the thermal cooker. 4-6 hours later they are ready to eat. Our thermal cooker is our favorite on the road appliance.
Dice onion into 1/4 inch pieces. Peel garlic and ginger then finely mince.
Rinse and sort black lentils and red lentils, seperately.
Place oil and diced onion to a large sauce pan and saute over medium heat until beginning to turn translucent, about five minutes.
Next, add the garlic and ginger and saute for only 30 seconds.
Add berbere seasoning, 7 cups of water and the black lentils to the sauce pan.
Cook for 15 minutes, simmering gently and stirring occasionally.
After 15 minutes, add red lentils to the sauce pan and continue to cook for another 10 minutes.
To the sauce pan, add salt and diced tomatoes and cook for an additional 5 minutes or until lentils are soft.
Serve with tortilla chips and avocado. For a more authentic eating experience, serve with Injera bread.
*Berbere is an Ethiopian spice blend, you can make it yourself or buy it ready-made. This is the recipe I use:
1 tablespoon paprika,1 teaspoon each allspice, cardamom, cinnamon, cloves, coriander, fenugreek, nutmeg, and turmeric. 1/4 teaspoon cayenne pepper. This makes a fairly mild berbere. Adjust the cayenne pepper to your preferred spice level.
Ingredients
Directions
Dice onion into 1/4 inch pieces. Peel garlic and ginger then finely mince.
Rinse and sort black lentils and red lentils, seperately.
Place oil and diced onion to a large sauce pan and saute over medium heat until beginning to turn translucent, about five minutes.
Next, add the garlic and ginger and saute for only 30 seconds.
Add berbere seasoning, 7 cups of water and the black lentils to the sauce pan.
Cook for 15 minutes, simmering gently and stirring occasionally.
After 15 minutes, add red lentils to the sauce pan and continue to cook for another 10 minutes.
To the sauce pan, add salt and diced tomatoes and cook for an additional 5 minutes or until lentils are soft.
Serve with tortilla chips and avocado. For a more authentic eating experience, serve with Injera bread.
*Berbere is an Ethiopian spice blend, you can make it yourself or buy it ready-made. This is the recipe I use:
1 tablespoon paprika,1 teaspoon each allspice, cardamom, cinnamon, cloves, coriander, fenugreek, nutmeg, and turmeric. 1/4 teaspoon cayenne pepper. This makes a fairly mild berbere. Adjust the cayenne pepper to your preferred spice level.