These Ethiopian lentils are similar to an Indian red lentil curry, but uniquely flavored with cardamom and ginger! Serve over rice for an easy dinner.
So, about this Ethiopian lentils recipe, it is incredible! The texture is similar to an Indian red lentil curry, but the flavor is unique, spiced with cardamom and ginger. We adapted the recipe slightly from Dibora’s original to make is ergonomic for the American home kitchen, but stayed true to the flavors. You can feel free to make the red lentil curry as spicy as you’d like with cayenne. We only added a few pinches of cayenne, but the original dish is quite spicy. It’s been a hit each time we’ve made it, even for some people with pickier palates!
Red lentils named for their beautiful orange-pink color. Of any of the lentil varieties, the texture of red lentils breaks down the quickest. This makes it perfect for creamy soups and curries.
- 2 cups uncooked rice
- 1 red onion
- 2 cloves garlic
- 1 ½ tablespoons minced ginger root
- 3 tablespoons olive oil
- 2 tablespoons paprika
- 1 teaspoon turmeric
- ½ teaspoon ground cardamom
- 15-ounce can diced tomatoes
- 2 cups red lentils
- 5 cups water
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- A few pinches (or more) cayenne
- Prepare the rice according to the package instructions or use our Instant Pot method.
- Dice the onion. Mince the garlic. Mince the ginger.
- In a large saucepan or pot, heat the olive oil over medium heat and cook the onion until translucent, about 5 minutes.
- Add the garlic, ginger, paprika, turmeric, and ground cardamom. Cook for about 3 minutes until fragrant. Stir in the tomatoes with their juices and cook for another minute.
- Add the red lentils and water. Cover and bring to a boil. Once boiling, reduce to a simmer. Cook until the lentils are fully pureed, stirring occasionally, about 25 minutes. Add the kosher salt and black pepper. For additional heat, add several pinches of cayenne.
You can read full article and recipes here : https://www.acouplecooks.com/ethiopian-spiced-red-lentils-and-rice-mesir-wat/