Nyala's Ethiopian Recipes #318
Red Lentils
INGREDIENTS:
two onions, chopped
two garlic cloves, crushed
two teaspoons gingerroot, peeled, minced
quarter cup olive oil
one teaspoon turmeric
two tablespoons paprika
half teaspoon cayenne pepper (can go up to 2 T.)
one lb red lentil
four cups water (or stock)
salt & pepper
INSTRUCTIONS:
Heat oil, butter or niter kibbeh in a large, heavy-bottomed pan. Add turmeric, paprika and cayenne pepper and mix rapidly to color oil and cook spices through, about thirty seconds. Add onion puree and sauté on medium heat till excess moisture evaporates and onion loses its raw aroma, about five to ten minutes. Do not burn.
Add lentils and water. Bring to a boil and simmer till lentils are cooked through and fall apart, about thirty to forty minutes. Add water if necessary to keep from drying out. This should be the consistency of a thick paste so that it can be scooped up with injera. Mix in salt and pepper to taste and serve.
