Lentils of Doom Recipe #340198
Ethiopian lentil dish.
For a complete Ethiopian feast, make this dish with (other recipes from my book):
- Cabbage of Ostracism
- Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise)
- Beef Stew in Berbere Sauce
Making these four dishes together, you can:
- Pick up one lg white onion and chop it finely. Split it four ways between the dishes.
- Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew
Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage.
Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!!
1¾ hours | 10 min prep
SERVES 6
- 3 cups dried lentils
- 6 cups water
- 1 large anaheim chili, seeded and chopped
- 1 small white onion, chopped fine
- 1/4 cup butter
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 tablespoon berbere, spice (ie. from Victorian Epicure)
- 1 teaspoon black pepper
- Boil the lentils in water for 5 minutes. Drain, reserving liquid.
- In large pot, saute the anaheim pepper and onions in the butter until the onions are tender.
- Add the lentils, 6 cups of the reserved liquid (top up with water to make 6 cups), and the remaining ingredients and bring to a simmer.
- Cook, covered over M-L heat for 70 minutes, stirring occasionally to prevent sticking.
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5 stars