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Thanks to hapanom.com, who says these are “the best lentils.” Serve with Ethiopian Veg Stew and injera flatbread or rice.
Print Recipe
Course Side Dish

Ingredients
  

  • 200 g red lentils rinsed
  • 4 tbsp olive oil
  • 1 medium red onion diced
  • 4 cloves garlic minced
  • 1 tsp fresh ginger minced
  • 2 tbsp berbere readymade or see below
  • 1/2 - 1 tsp salt
  • 480 ml water
  • To finish: juice of 1 lime handful chopped fresh coriander
  • handful chopped fresh coriander

Berebere Spice Mix (enough for 2-3 recipes)

  • 2 tbsp chilli powder
  • 2 tbsp paprika
  • 1 tbsp salt
  • 1 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1/2 tsp cardamom
  • 1/2 tsp fenugreek
  • 1/4 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp cloves

Instructions
 

  • Add lentils to boiling water and cook until al dente, 5-10min. Drain.
  • Warm oil in large pan over medium heat. Add onion and cook until softened, 5 min. Add garlic and ginger, cook 2 minutes. Stir in berbere.
  • Add cooked lentils, ½ teaspoon of salt, and water. Bring to a simmer for 10 - 15 minutes, until most water evaporates and mixture thickens to a stew-like consistency.  Add salt to your taste. Finish with lime and coriander
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