Total Time- 60 minutes
Preparation- 10 minutes
Inactive preparation- 10 minutes
Cooking- 40 minutes
Yield- 2 Servings
Level- Easy
Ingredients
| 1 medium yellow onion, finely diced (about 1 cup) |  |
| 2 teaspoons minced fresh ginger |  |
| 1 teaspoon minced garlic |  |
| 1 cup red lentils (masoor dal), picked through and rinsed |  |
| 1 teaspoon kosher salt |  |
|
Injera, for serving Special equipment: a spice grinder |
How to Make it
- Heat 2 tablespoons of the niter kibbeh (Ethiopian butter) or olive oil in a medium saucepan over medium heat. Add the onions and cook, stirring, until golden, about 10 minutes.
- Add 2 tablespoons of the berbere (red pepper), ginger and garlic to the pan and cook, stirring, for 1 minute. Add the lentils and 4 cups of water, stir well and bring to a simmer. Reduce the heat to medium low and simmer, uncovered and stirring occasionally, until the lentils are very soft and the mixture is very thick (like a thick porridge or split peasoup), 35 to 40 minutes. (Monitor the heat to keep the lentils at a gentle simmer; the amount of heat needed may change as the lentils thicken.)
- Remove the lentils from the heat and stir in the salt and 1/4 teaspoon of the berbere. Cover and let sit another 10 minutes. Serve hot with injera.
Nutritional information:
Calories- 144
Total Fat- 4.5g (27%)
Saturated Fat- 0.5g
Cholesterol- 0mg
Sodium- 282mg
Carbohydrate- 18.9g (51%)
Dietary Fiber- 4.4g
Sugars- 1.7g
Protein- 7.8g (21%)
Vitamin A- 1% Vitamin C- 3%
Calcium- 2% Iron- 10%
