Spicy Lentil Stewethiopian, main dish, vegetarian 1 cup lentils 1 cup onions, chopped 2 each garlic cloves, chopped 1/4 cup ghee 1 tablespoon berbere 1 teaspoon ground cumin 1 tablespoon sweet hungarian paprika 2 cup tomatoes, chopped 1/4 cup tomato paste 1 cup vegetable stock 1 cup green peas, fresh or frozen 1 salt & pepper Rinse & cook lentils. when done, drain & set aside. Reserve stock for later in the recipe. Saute onions & garlic in the ghee till onions are just translucent. Add berbere, cumin & paprika. Saute for a few minutes longer, stirring occasionally to prevent anything from burning. Mix in tomatoes & tomato paste. Simmer 10 minutes. Add stock & continue simmering. When lentils are cooked, mix them into the saute. Add green peas & cook another 5 minutes. Add salt & pepper to taste. Serve with Injera bread or pita bread. "Sundays at Moosewood Restaurant" |
