Friday, May 2, 2008

Ethiopian Lentil Bowl

2 cups dried red lentils (sorted and rinsed)

Cover with water and soak 30 minutes. Drain.

2 large onions (finely chopped)
1 head garlic (peeled and mashed)

In a soup pot saute in 3 tablespoons oil until golden.

3 tablespoons tomato paste
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 cups water

Mix in tomato paste and paprika. Add remaining seasonings and half the water. Stir
well and then add the rest of the water. Stir again, cover, and bring to boil. When the water boils, add the lentils, lower the heat, and cook until lentils have softened, 20-30 minutes.

1/4 cup lemon or lime juice

Add and serve hot.

recipe from: Wendi Haugh

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