I’d love to give credit where credit is due, but I can’t find my original source for this Ethiopian recipe. All I can tell you is that it’s delicious and nutritious, so give it a try!
- 2 cups split lentils
- 6 cups water
- 2 cups onions, chopped
- 2 T. oil
- 1 T. ginger
- 1 t. garlic (can substitute with celery seed)
- 1/4 t. black pepper
- salt to taste
- 1 t. berbere powder (or to taste)
- Wash lentils and boil in a pot for 5 minutes.
- In a pan, cook onions until translucent, but not browned. You can cook them in oil, or water-sauté them with just a splash of water a bit at a time to keep the onions from sticking to the pan. Water-sautéing keeps the onions translucent without caramelizing them.
- Remove lentils from heat. Drain and reserve the cooking water for later use.
- Add lentils to onions. Add reserved water, stirring to prevent mixture from sticking to bottom of pan.
- Add spices.
- Simmer for 20 minutes.
- Serve hot over greens or grains of your choice.