Prep 30 mins
Cook 40 mins
This recipe is common to the Ethiopian Jews (Phalashi). My understanding is that these are NOT unique to them alone. prep time includes lentil soaking
- 1⁄2 cup red lentil
- 2 large onions
- 1⁄2 cup oil
- 3 tablespoons tomato paste
- 1⁄2 teaspoon paprika
- 1 garlic
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon black pepper
- 1 teaspoon salt
- 3 cups water
- Sort the lentils picking out ant grit or stones and soak in tap water for 30 minutes.
- 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.
This is a very simple and delicious recipe. I used 3 fresh tomatoes instead of tomato paste and vegetable broth instead of water. It doesn't use any fancy ingredients and it is yummy and quick!
I think I would have used fresh tomatoes for the tomato paste but I did use fresh ginger for powdered. I was expecting the lentils to have more thickness consistency. Next time I will reduce the amount of water, and use broth. Had a nice little bite to it. Did garnish the final dish with fresh cilantro leaves and scooped up the lentils with Rita L.'s 140763.