Uncategorized

Ethiopian Lentils

Serve with: Injera, Cucumber Salad

Ethiopian Lentils
Ethiopian food is famous for using exotic spices. Berbere spice mix is blend of cardamom, clove, nutmeg, ginger, turmeric and fenugreek. If you don’t have whole spices (or a mortar and pestle), use ground ones. Ethiopian lentils are simply delicious, especially when served with Cucumber Salad and Injera, a soft, spongy pancake-like bread traditionally used in place of silverware! Serves 4 - 6.
Servings
5people
Servings
5people
Ethiopian Lentils
Ethiopian food is famous for using exotic spices. Berbere spice mix is blend of cardamom, clove, nutmeg, ginger, turmeric and fenugreek. If you don’t have whole spices (or a mortar and pestle), use ground ones. Ethiopian lentils are simply delicious, especially when served with Cucumber Salad and Injera, a soft, spongy pancake-like bread traditionally used in place of silverware! Serves 4 - 6.
Servings
5people
Servings
5people
Ingredients
Lentils
  • 1cup dried lentilssorted and rinsed
  • 4cups water
  • 1tbsp butter
  • ½cup chopped red onion
  • 2 garlic clovesminced
  • 1tsp mild red chileground
  • ¼tsp whole cumin seedsOR ¼ teaspoon ground cumin
  • ¼tsp salt
  • ¼tsp freshly ground black pepper
  • Berbere Spice Mix(see Berbere Spice Mix recipe below)
  • 2whole collard leavestorn into ½-inch pieces
Berbere Spice Mix
  • 1 whole cardomam pod
  • 1 whole clove
  • 2 whole allspice
  • tsp fenugreek seeds
  • tsp ground ginger
  • tsp ground nutmeg
  • tsp ground turmeric
Instructions
Make the Berbere Spice Mix
  1. Remove the seeds from the cardamom pod. Toast the cardamom, clove, allspice and fenugreek seeds in a dry skillet over medium-high heat, stirring until the spices become fragrant. Remove from the heat, let cool and grind in a mortar and pestle until fine. Stir in the ginger, nutmeg, and turmeric.
Make the Lentils
  1. Bring the water and lentils to a boil over high heat. Skim off the foam that appears. Reduce the heat to low, partially cover, and simmer about 45 minutes, stirring occasionally, until tender. Add water as need to keep the lentils covered as they cook.
  2. In a saucepan, melt the butter over medium-high heat. Add the onions and garlic and cook for about 2 minutes, until the onions are soft. Add the red chile and cumin and cook, stirring constantly for about 30 seconds more. Stir in the lentils, along with the juice, then add the salt and pepper. Bring to a boil, stir in the Berbere spice mix, reduce the heat, and simmer for 5 minutes. Add the collard greens and cook, covered, for about 10 minutes until the collards are tender.
Recipe Notes

What Kids Can Do

With adult supervision, kids can be super helpful in the kitchen. Plus when kids help make healthy food, they’re more likely to try it!

Kids can help:

  • Grind spices
  • Peel & mince garlic
  • Tear collard leaves
  • Sauté and stir
Share this Recipe
Powered byWP Ultimate Recipe

Share this post

Leave a Reply