Originally From
Sprung From
Imported From
Ethiopian Beans and Berbere
ketherian wants to cook this
4
- 1 cup red lentils
- 4 tbsp. nit'r qibe (Ethiopian Spiced Butter) or unsalted butter
- 1 small yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 tbsp. berbere (Ethiopian Spice Mix)
- 1 small tomato, cored and chopped
- Kosher salt, to taste
- 2 tsp. coriander seeds
- 1?2 tsp. black peppercorns
- 1?4 tsp. whole allspice
- 4 whole cloves
- 1?2 cup dried onion flakes
- 5 dried chiles de árbol, stemmed, seeded, and broken into small pieces
- 3 tbsp. paprika
- 2 tsp. kosher salt
- 1?2 tsp. ground nutmeg
- 1?2 tsp. ground ginger
- 1?2 tsp. ground cinnamon
Rinse the lentils until the water runs clear- set aside. Heat the butter in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the lentils, 1 tbsp. of the berbere, tomato, and 4 cups water to the saucepan. Reduce heat to medium-low and simmer, stirring occasionally, until thick and the lentils are tender, 45–50 minutes. Stir in the remaining berbere and season generously with salt. Serve immediately.
