3 tablespoons of olive oil or melted butter
1 large yellow onion, very finely diced
3 cloves garlic, finely minced
1 can tomatoes or 4 to 5 fresh tomatoes chopped
Bay leaf
3 tablespoons tomato paste
2 tablespoons Berbere spices (or to taste) (see recipe below)
350 ml vegetable stock
1 teaspoon salt
2 tablespoons cayenne pepper
5 teaspoons sweet paprika
1 tablespoon salt
1 teaspoon ground coriander
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground cardamom
1⁄2 teaspoon ground fenugreek
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon ground allspice
1⁄8 teaspoon ground cloves
Heat butter or oil in a medium pan. Add the onions and cook over medium-high heat for 8-10 minutes until golden brown.
Add the garlic, tomatoes, tomato paste, bay leaf and 1 tablespoon of the Berbere spice and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.
Add the lentils, stock and salt, bring it to a boil, reduce the heat to low, cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft.
Stir in the remaining tablespoon of Berbere spices (or more if you want it more spicy). Simmer for a couple more minutes. Add salt to taste.
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