Ethiopian Lentils Recipes

ETHIOPIAN LENTILS WITH BEREBERE SPICE MIX

Ethiopian Lentils With Berebere Spice Mix image

Make and share this Ethiopian Lentils With Berebere Spice Mix recipe from Food.com.

Provided by Olha7397

Categories Grains

Time 1h30m

Yield 6-10 serving(s)

Number Of Ingredients 19

Ingredients

1 lb lentils
6 cups water or 6 cups vegetable broth
6 cups mild green chilies, roasted peeled, seeded and chopped* (See note)
2 red onions, chopped
2 garlic cloves, minced (or more)
fresh ground black pepper
2 teaspoons cumin seeds or 2 teaspoons powdered cumin
1 teaspoon cardamom seeds (shell off husks) or 1 teaspoon cardamom powder
1/2 teaspoon whole allspice (or ground)
1 teaspoon fenugreek seeds (or powder)
1 teaspoon coriander seed (or powder)
8 whole cloves or 8 ground cloves
1 teaspoon black peppercorns or 1 teaspoon freshly ground peppercorn
5 teaspoons red pepper flakes or 5 teaspoons crumbled dried red peppers
1 tablespoon grated fresh gingerroot (or 1/2 teaspoon dried)
1 teaspoon turmeric
1 teaspoon salt
3 tablespoons sweet paprika (can use hot)
1/2 teaspoon cinnamon

Steps:

LENTILS:.
Bring lentils and broth to boil and simmer 10 minutes.
Add chiles, onion, garlic, and Berebere spices. Cook covered for another 30 minutes, until most of liquid is absorbed.
Serve with ground black pepper to taste.
For a vegetarian meal, these lentils are good with a dollop of yogurt, brown rice and sliced tomatoes.
BEREBERE SPICE MIX:.
Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent--it can smoke). Grind the spices in a spice grinder. If you are using pre-ground spices, ignore and go on to the next step.
Mix all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can used with many combinations of legumes, rice or vegetables.
NOTE: *OR: 1 bell pepper chopped + 14-oz can chopped green chiles.
NOTE TWO : There are two ways to make this berebere spice mix - with whole spices that you grind, or with powdered versions of the spices. The first way gives you a more powerful flavor, but it may be more practical the second way, particularly if you don't have a spice grinder.
Yield: 6 to 10 servings.

Nutrition Facts : Calories 168.4, Fat 2.4, SaturatedFat 0.4, Sodium 1208.2, Carbohydrate 32.5, Fiber 12.3, Sugar 5.7, Protein 9.7

ETHIOPIAN LENTILS

Ethiopian Lentils image

Make and share this Ethiopian Lentils recipe from Food.com.

Provided by byZula

Categories Stew

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups dried lentils, picked over and washed
6 cups water
3/4 cup anaheim chili, seeded and chopped
2 cups red onions, peeled and chopped
1/4 cup spiced butter
1 tablespoon grated fresh ginger
2 garlic cloves, peeled and crushed
1 tablespoon berbere, sauce
fresh ground black pepper, to taste

Steps:

Boil the lentils in water for 5 minutes Drain, reserving liquid.
In 4 quart saucepot, saute the Anaheim peppers and onions in the spiced butter until the onions are tender.
Add the lentils, 4c of the reserved liquid, and the remaining ingredients and bring to a simmer.
Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.

Nutrition Facts : Calories 325.9, Fat 8.4, SaturatedFat 5, Cholesterol 20.3, Sodium 66.3, Carbohydrate 46.1, Fiber 20.6, Sugar 4.6, Protein 17.5

ETHIOPIAN LENTIL SALAD

Ethiopian Lentil Salad image

Make and share this Ethiopian Lentil Salad recipe from Food.com.

Provided by yewoinfamilycooking

Categories Lentil

Time 30m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

2 cups lentils
1 tomatoes (minced)
2 green onions (minced)
1 hot green pepper (seeded, minced)
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
2 tablespoons fresh lemon juice
1/2 tablespoon fresh parsley (minced)
1/2 teaspoon fresh basil (minced)
salt and black pepper

Steps:

Rinse the lentils in cold water; cover the lentils with 6 cup of water; cook until very soft; drain the water and leave the lentils to cool.
Prepare salad dressing: Combine the oil, lemons, garlic, mustard, basil, parsley, black pepper and salt; whisk it well.
Mix the dressing with the tomato, green onions and hot green pepper.
Using spoon or fork, mash the lentils and mix with the vegetable dressing. Keep it in the fridge. Serve it cold.

Nutrition Facts : Calories 152.2, Fat 5.8, SaturatedFat 0.8, Sodium 16.2, Carbohydrate 18.8, Fiber 6.9, Sugar 2.8, Protein 7.8

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