Quick Eritrean Lentils Recipe #339964
A quick and easy version of Eritrean/Ethiopian lentils. Could also be called curry lentils. The great thing is that you can leave this at a simmer and walk away, just stirring occasionally and adding more water until you reach the desired consistency.
30 min | 5 min prep
SERVES 6 -8
- 1-1 1/2 cup red lentil
- 1-2 cup coconut milk
- 3-4 cups water
- 1 tablespoon madras curry
- 2 onions
- 2-3 garlic cloves
- 2 tablespoons olive oil
- salt
- Chop onions and garlic finely.
- Sauté in oil over heat in a large pot
- Add Madras curry and sauté a few more seconds.
- Add red lentils and coconut milk.
- Stir and let mixture sit a few moments.
- Add water.
- Simmer, stirring occasionally, until this has reached a nice mushy, stew-y consistency. Remove from heat and salt liberally to taste (may need a teaspoon or more of salt).
- Serve over injera, rice or just eat plain with bread. Freezes well. Reheats well.
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5 stars