- 2 tablespoon vegetable oil
- 2 medium onions chopped (use yellow or red onions)
- 4 cloves garlic, minced
- 1 teaspoon minced ginger
- 3 tablespoons sun dried tomato paste
- 2 tablespoons berbere seasoning or to taste
- 1 teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground cardamom, optional
- 1 cup dry red lentils rinsed and drained
- 3 cups chicken or vegetable broth
- Salt, to taste
Heat the vegetable oil in a large pan or Dutch oven over medium heat. Add the onions and cook for 5 minutes to soften. Add the garlic and ginger and cook for 30 seconds, stirring, until fragrant.
Stir in the sun dried tomato paste, berbere spice, black pepper, cumin, and cardamom; cook for 1 minute. Add the red lentils, broth, and salt to taste.
Bring the mixture to a boil. Reduce heat, cover and simmer for 30-40 minutes, stirring occasionally, or until the lentils are tender to your liking. Remove from the heat.
This dish benefits from resting for 30 minutes after cooking. Reheat it gently before serving. You can, of course, serve immediately instead but the lentils might be a bit thinner.
- Yields: 4 servings
- Preparation Time: 45 minutes plus 30 minutes resting time, if desired
Related Articles