For a side dish to the Sik Sik Wat in the last post, I made these Ethiopian spiced red lentils. Red lentils are not as good for you as green lentils, being only 11% fiber as opposed to 31%, but they still have plenty of protein and are one of the healthiest foods.
These lentils are spicy and can act as a main dish as opposed to a side dish like I used them. If you prefer a thinner lentil stew, leave the water at 4 cups, but if you prefer a thicker paste, reduce the water to 3 1/2 cups. Either way, this dish is healthy and has great flavors of chili, onion, turmeric and cloves.
Note: you can find recipes for both the niter kibbeh and berbere spice in this post
Ethiopian Red Lentil Stew
- 1 cup red lentils
- 4 Tbsp niter kibbeh or clarified butter
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 Tbsp berber seasoning
- 4 cups water
- salt to taste
- Melt clarified butter in a large pot. Wash lentils
- Add onion and garlic to butter, sautee until soft
- Add 1 tbsp of berber seasoning, lentils and water. Simmer for 45 minutes or until walter is almost all evaporated and lentils are soft
- Add remaining berber seasoning and salt to taste. Serve immediately.