Ethiopian Lentils

As most of you know, Himself and I really enjoy Ethiopian food.  I regularly make a meat dish called Lega Tibs, so I was excited to find an easy recipe for lentils that has that distinct Horn of Africa flavor.

ETHIOPIAN LENTILS

1/4 cup diced onion

1 garlic clove, minced

2 inch piece of ginger, minced

Olive oil to sauté with

2 and a half cups green lentils

4 cups of water (to start with)

2 cups tomatoes (crushed and/or finely diced – I used both for texture)

1/2 teaspoon each of cumin, cinnamon, paprika and dry oregano (Start with this amount and add more later if needed).

Salt, pepper, and cayenne powder to taste

I added 1 tablespoon of fresh thyme that wasn’t called for in the original recipe.

Sort lentils, then rinse. 

In large sauce pan, sauté onion, garlic, ginger, and spices in olive oil until onions are soft.  Add lentils and water.  Bring to boil.  Reduce heat and simmer 50 minutes, uncovered, until lentils are tender.  Stir occasionally and add more water if needed. 

Add tomatoes once lentils are tender.  Bring back to a boil.  Cook another 10 minutes.  Taste and adjust spices if needed.