Ethiopian Lentils
Delight in traditional Ethiopian Lentils with Berbere Spice, served with creamy cucumbers. Perfect for spice lovers and lentil enthusiasts alike. Serves 4-6.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at biglittleproject.org.
Cooking tools:
- Mortar and pestle
- Saucepan
- Skillet
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Colander
- Fine-mesh sieve
- Spoon
Ingredients
- 1 cup dried lentils, sorted and rinsed
- 4 cups water
- 1 tablespoon butter
- ½ cup chopped red onion
- 2 garlic cloves, minced
- 1 teaspoon ground mild red chile
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Berbere spice mix, optional (see “Berbere Spice Mix”)
- 2 collard leaves, chopped
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