Description
This spicy Ethiopian lentil dish is easy to prepare and complements the sour injera and other Ethiopian stews nicely.
Ingredients
Units
Scale
- 4 Tbls Niter Kibbeh
- 1 Onion, diced
- 5 Cloves Garlic, chopped
- 1 Tomato, chopped
- 3 Tbls Tomato Paste
- 1 to 2 Tbls Berbere
- 1 cup Red Lentils
- 2 1/2 cups Chicken Broth
- 1 tsp Salt
Instructions
- Heat the niter kibbeh in a stockpot over medium heat. Add the onions and cook for 10 minutes.
- Add the garlic, tomato paste, tomato and berbere. Stir well and cook together for 5 minutes.
- Add the lentils, broth and salt, increase the heat and bring to a boil then reduce the heat and let simmer for 40 minutes.
- Serve with injera and other Ethiopian stews.
Notes
This recipe can be made vegetarian by substituting vegetable broth for the chicken broth.
