Categories: Red Lentils

Ingredients

• 1 cup red lentils
• 1-2 onions, chopped
• 3 cloves garlic, chopped
• 1 tsp berbere or 1 tsp chili powder
• 1 tsp fresh ginger, grated or 1 tsp ground ginger
• 3 cloves
• 1/2 tsp nutmeg, grated
• juice of 1/2 lemon
• 1 Tbsp parsley or cilantro, chopped
• salt and pepper
• oil

Directions

1. Put the lentils in a pan with enough water to cover, and bring to the boil. Skim off any froth with a spoon, and then reduce the heat and simmer, covered, for 15-20 minutes until they are cooked and crumbly. They should have absorbed most of the moisture; if not, drain off the excess.

2. Now heat the oil in another pan and saute the onions, adding the garlic after a few minutes when the onions are translucent.

3. Next, add the berbere or chili powder, the ginger, cloves, nutmeg and lemon juice. Stir well to combine the ingredients. Pour in a little water or oil if the mixture begins to stick.

4. Spoon the lentils into the spice mix and season. Cook over a gentle heat for 5-10 minutes to let the flavors expand, stirring frequently so that the mixture does not burn. Again, add more liquid if necessary so that the mixture does not burn. Again, add more liquid if necessary to keep it moist. Garnish with parsley or cilantro and serve with breads or rice.

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