| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Ethiopian | African, Vegetables, Ethiopian | 8 | Servings |
INGREDIENTS
| 1/2 | Kilogram red lentils | |
| 2 | lg | Onions |
| 1/2 | c | Oil |
| 3 | tb | Tomato paste |
| 1/2 | ts | Paprika; sweet or hot |
| 1 | Head garlic | |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Black pepper |
| 1 | ts | Salt |
| 3 | c | Water |
INSTRUCTIONS
Recipe by: Gad S. Sheaffer (gss@iil.intel.com) This recipe is common to the Ethiopian Jews (Phalashi). My understanding is that these are NOT unique to them. Sort the lentils and soak in tap water for 30 minutes. Rinse in running water and drain. Peel and finely chop the onions. peel and mash the garlic.Heat the oil in large pan and saute the onion until golden. Add tomato paste and paprika and mix. Add half the water and the garlic,ginger pepper and salt. Stir well and then add the rest of the water, stir again ,cover and bring to boil. When the water boil, add the lentils ,lower the flame and cook 20-30 minutes, until the lentils soften. Serve hot.
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