Ethiopian Red Lentil Stew

The recipe

Instructions

1. 1
   Fry the finely chopped onion in the oil for 6 minutes until soft, then add the garlic, ginger paste, paprika, cumin and turmeric and cook for 1 minute.
2. 2
   Stir in the tomato puree and cook for another minute until it darkens.
3. 3
   Add the rinsed lentils, crumbled stock cube and about 800ml water, and bring to a simmer.
4. 4
   Cook for 25-30 minutes, stirring now and then, until the lentils are soft and the stew is thick, then season and serve.

Reviews

No reviews yet. Made this recipe? Be the first to share how it went.

Sign in to leave a review.