Ethiopian Lentil Recipes

When the cozy aroma of spices fills my kitchen, I know it’s time to dive into this soul-warming dish showcasing the perfect harmony between hearty lentils and the captivating flavor dance of berbere spice.

I enjoy preparing hefty and healthful lentil dishes, and I think this is one of the good ones. It’s got loads of protein from the lentils, and it’s so full of flavor that it doesn’t even seem possible it’s a weekday dinner.

I mean, look how well it combines the flavors of garlic, ginger, and tomato.

Ingredients

• Lentils: High in protein and fiber; promote heart health.
• Berbere Spice Blend: Spicy and aromatic, adds depth and heat.
• Garlic: Offers a savory depth; boosts immune health.
• Ginger: Adds warmth and zing; aids digestion.
• Olive Oil: Rich in healthy fats; supports heart health.
• Diced Tomatoes: Juicy and sweet-tart; high in vitamin C.

Ingredient Quantities

• 1 cup lentils
• 3 cups water
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons olive oil
• 1 tablespoon berbere spice blend
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 can (14 oz) diced tomatoes
• Salt to taste
• Black pepper to taste
• Fresh cilantro, chopped (optional, for garnish)

How to Make this

1. Wash the lentils thoroughly with cold water until the water coming from them is clear. Drain them very well.

2. In a sizable saucepan, warm the olive oil over medium heat. Toss in the diced onion and sauté until it’s no longer opaque, which should take about 5-7 minutes. You want it translucent, with some nice soft bits thrown in there for texture.

3. Add the chopped garlic and ginger, and fry for another 1-2 minutes until you can smell them.

4. Incorporate the berbere spice blend, along with ground cumin and paprika, into the onion mixture. Stir for 1 minute to allow the spices’ aromas to flourish.

5. Add the diced tomatoes with their juices and mix everything together.

6. Add the well-rinsed lentils to the pot and mix thoroughly.

7. Add 3 cups of water, then stir, and bring to a boil.

8. After the water comes to a boil, lower the temperature to a range of low to very low, cover the pot, and let cook for 25 to 30 minutes. After the elapsed cooking time, check the lentils and see if they are tender and have absorbed most of the cooking liquid.

9. Sprinkle with salt and black pepper to taste, adjusting as needed.

10. Lentils should be served hot. They can be garnished with chopped fresh cilantro if you desire.

Equipment Needed

1. Fine mesh sieve or colander
2. Large saucepan with lid
3. Wooden spoon or spatula
4. Measuring cups
5. Measuring spoons
6. Chef’s knife
7. Cutting board
8. Can opener (for diced tomatoes)

FAQ

• Q: Can I use a different type of lentils?A: Yes, you can use either green or brown lentils. Red lentils will cook faster and become more mushy, which changes the texture.
• Q: What is berbere spice and where can I find it?A: Berbere, an Ethiopian spice blend, has a traditional composition of spices. While the exact ingredients are often a closely guarded secret, they typically include chili peppers, garlic, ginger, and spices like basil and fenugreek. Berbere can be found in specialty stores, like those that cater to the Ethiopian community.
• Q: How long do I need to cook the lentils?When the pot has lentils in it, those lentils should be made to simmer for about 20-25 minutes until they are tender. Simmering the lentils this way is the best technique if one desires tender lentils in one dish.
• Q: Can I make this recipe ahead of time?A: Of course! This dish can be prepared in advance and kept in the fridge for as long as 3 days. It might be even more flavorful when you eat it, as the flavors/juices develop and marinate longer.
• Q: How can I make this dish less spicy?A: Decrease the quantity of berbere seasoning, or select a version that is less fiery. Another option is to pair the dish with yogurt to help temper the heat.
• Q: Is there a substitute for olive oil?A: You can substitute any neutral cooking oil for canola or vegetable oil.

Ethiopian Lentil Recipes Substitutions and Variations

If you lack the berbere spice blend, you can make a version at home by combining paprika, cayenne, cumin, and cinnamon.
Change olive oil for vegetable oil or coconut oil for a different flavor.
If needed, instead of using fresh ginger, use 1 teaspoon of ginger powder.
In the absence of fresh garlic, a substitute is 1/2 teaspoon of garlic powder.
Two fresh tomatoes, diced, can be used in the place of canned diced tomatoes.

Pro Tips

1. Rinse Lentils Thoroughly Rinsing the lentils well not only helps remove any impurities but also reduces the starch that can cause foam during cooking, leading to a cleaner dish.

2. Bloom the Spices When adding the berbere, cumin, and paprika, ensure to cook them briefly with the onions. This step releases the essential oils in the spices, intensifying their flavor and aroma in the dish.

3. Simmer Gently When simmering the lentils, make sure the heat is low enough to just maintain a gentle simmer. Cooking them too rapidly can cause the outside to break down before the inside is fully cooked, resulting in an uneven texture.

4. Adjust Seasoning After Cooking Since the flavors develop during cooking, it’s best to add salt and pepper at the end. This allows you to taste and adjust perfectly to your liking without over-salting.

5. Rest Before Serving After the lentils are cooked, let them sit, covered, for a few minutes. This resting period allows the flavors to meld together more harmoniously, enhancing the overall taste.