Prep 10 mins
Cook 25 mins
Ethiopian style yellow lentil side dish. Serve this over brown rice; injera to scoop it up. From Sunset Magazine March 2006. Awaken your senses!
- 2 tablespoons butter
- 2 -3 garlic cloves, finely minced
- 2 cups yellow lentils
- 4 cups vegetable broth or 4 cups chicken broth
- 1 tablespoon gingerroot, freshly grated
- 1 lemon, zest of, grated
- 1⁄4 cup fresh lemon juice
- salt, to taste
- pepper, to taste
- chopped fresh cilantro
- lemon wedge
- In a saucepan over medium-high heat melt the butter and add the garlic. Stir and cook until just beginning to brown, about 1 minute.
- Add the yellow lentils, stir to coat with the melted butter, then add the broth. Simmer, covered, until the lentils are tender but not too mushy, approximately 20-30 minutes.
- The lentils will thicken as they cool down.
- Stir in the fresh ginger, lemon zest, lemon juice, salt and pepper to taste. Serve garnished with fresh cilantro and lemon wedges.
Very tasty and flavorful meal. I followed the recipe except I used Extra Virgin Olive Oil instead of butter. I served this over long-grained white rice. Thanks!
Loved this recipe. Prepared a veggie stock from fresh- red onion, garlic, carrot, celery, shiitake, spinach and added in various spices. Skipped rice and bread to cut carbs then added more saluted mushroom. Very filling and tasty!
Flavor wise, this was excellent. I also mixed in a few quartered cherry tomatoes and was very happy with the results. However, the texture was much mushier than I expected. I will reduce the cooking time next time I make these - maybe 15 minutes or less.