As promised a few weeks ago here are two recipes I’ve made and really enjoyed. These are best enjoyed with some fresh injera. (Ethiopian bread)
2 onions, chopped
1-2 cloves of garlic, crushed or finely minced
2 tsp ginger, peeled and minced or grated
2-3 tbsp vegetable oil
3 tablespoons berbere
2 cups red lentils, rinsed
4 cups, water or broth
salt & pepper, to taste
Place the onion, garlic and ginger in a food processor or blender and puree. Add a little water if necessary.
Heat the oil in a large, heavy-bottomed saucepan over medium flame. Add berbere and stir rapidly to color the oil and cook spices through, about 30 seconds.
Add the onion puree and sauté until the excess moisture evaporates and the onion loses its raw aroma, about 5-10 minutes. Do not burn.
Add lentils and water to the saucepan. Bring to a boil, reduce heat to low, and simmer, uncovered, until lentils are cooked through and fall apart, about 30 to 40 minutes. Add water if necessary to keep the lentils from drying out.
Stir in salt and pepper to taste and serve.
3 cups water plus 2 tablespoons (divided)
1 cup dried yellow split peas
2 tablespoons olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1 1 inch-long piece fresh ginger, peeled,
finely chopped 1/2 teaspoon ground turmeric
1 teaspoon salt
Place 3 cups of the water and the peas in large saucepan. Heat over high heat to boiling. Reduce heat to medium; cook until almost tender, about 40 minutes.
Heat olive oil in a medium skillet over medium-high heat; cook onion until translucent, about 5 minutes. Add garlic, ginger and turmeric; cook 1 minute.
Add remaining 2 tablespoons water; cover. Cook on low heat 3 minutes. Add mixture to cooked peas; stir in salt. Simmer until peas are very soft, about 30 minutes. Taste; adjust seasonings.