- Ethiopian Lentil Bowl
from: Gad S. Sheaffer
This recipe is common to the Ethiopian Jews (Phalashi).
My understanding is that these are NOT unique to them.
Yield: 8 Servings
Sort the lentils and soak in tap water for 30 minutes.
- 1/2 c Red lentils
- 2 lg Onions
- 1/2 c Oil
- 3 tb Tomato paste
- 1/2 ts Paprika; sweet or hot
- 1 Garlic
- 1/2 ts Ground ginger
- 1/4 ts Black pepper
- 1 ts Salt
- 3 c Water
Rinse in running water and drain.
Peel and finely chop the onions. peel and mash the garlic
.Heat the oil in large pan and saute the onion until golden.
Add tomato paste and paprika and mix.
Add half the water and the garlic,ginger pepper and salt.
Stir well and then add the rest of the water, stir again, cover
and bring to boil.
When the water boil, add the lentils, lower the flame and cook
20-30 minutes, until the lentils soften.