(Ethiopian Red Lentil Stew)
Yield: 4 to 6 servings
2 onions, chopped
2 cloves garlic, crushed
2 teaspoons minced, peeled ginger
1/4 cup niter kibbeh, oil or butter
2 tablespoons paprika
1 teaspoon turmeric
1/2 to 2 teaspoons cayenne pepper
1 lb. red lentils (also known as masoor dal), rinsed
4 cups water or stock
salt and freshly ground black pepper to taste
1. Place the onion, garlic and ginger in a food processor or blender and puree. Add a little water if necessary.
2. Heat the oil, butter or niter kibbeh in a large, heavy-bottomed saucepan over medium flame. Add turmeric, paprika and cayenne pepper and stir rapidly to color the oil and cook spices through, about 30 seconds.
3. Add the onion puree and sauté until the excess moisture evaporates and the onion loses its raw aroma, about 5-10 minutes. Do not burn.
4. Add lentils and water to the saucepan. Bring to a boil, reduce heat to low, and simmer until lentils are cooked through and fall apart, about 30 to 40 minutes. Add water if necessary to keep the lentils from drying out.
5. Stir in salt and pepper to taste and serve.
|onion, garlic & ginger|
|adding spices to niter kibbeh|
|mixing in the pureed onion/garlic/ginger|
|adding lentils and stock|