Green lentil stew from Tekebash & Saba: Recipes from the Horn of Africa by Saba Alemayoh
This is another staple during Lent.
Ingredients
- 1 onion, diced
- 200 g (7 oz) green lentils
- 2 garlic cloves, minced
- Injera, Hamli and Dinish, to serve
- sunflower oil, for cooking
- 2 teaspoons salt, or to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
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