Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 250 gDry red lentils, rinsed
- 250 gOnion, very finely chopped
- 3 tbspSunflower oil
- 4 cloveGarlic, minced
- 15 gFresh ginger, grated
- 1 tbspBerbere spice blend, certified gluten-free
- 1 tbspTomato paste
- 900 mlWater, divided
- ¾ tspFine salt
Make it
- Put the onion and 60 ml water in a heavy saucepan over medium-low heat. Cook for 10 minutes, stirring often, until very soft and most water has evaporated.
- Add the oil, garlic, ginger, berbere and tomato paste. Stir for 2 minutes; lower the heat if the spices begin to catch.
- Add the lentils, salt and remaining 840 ml water. Bring to a gentle simmer and cook partly covered for 25–30 minutes, stirring along the base every few minutes, until the lentils have softened into a thick stew.
- Use the back of a spoon to mash a little of the mixture if needed. Serve hot when it is thick enough to mound softly but still moist.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.