Ingredientes para Ethiopian Lentils
- Dried Lentils
- 4 cups water (for boiling lentils), plus additional as needed
- Anaheim Chili
- Red Onions
- Butter
- Fresh Ginger
- Garlic Cloves
- Berbere
- Fresh Ground Black Pepper
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Cómo preparar Ethiopian Lentils
- Rinse 1 cup of brown or green lentils thoroughly under cold water. Boil the lentils in 4 cups of water for 5 minutes. Drain the lentils, reserving the cooking liquid.
- In a 4-quart saucepan, melt 4 tablespoons of spiced butter (or regular butter with added Ethiopian spices like berbere) over medium heat. Add 1 medium chopped onion and 1-2 anaheim peppers, seeded and chopped, and sauté until the onions are softened and translucent (about 5-7 minutes).
- Add the drained lentils, 4 cups of the reserved lentil cooking liquid, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the saucepan.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 35-40 minutes, or until the lentils are tender and the sauce has thickened slightly. Stir occasionally to prevent sticking. Taste and adjust seasonings as needed.
- Serve hot with injera bread (optional) for a truly authentic Ethiopian experience.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
18g
Fat
24g
Carbs
15g
