Total Time
35mins
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!

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. The lentils will thicken as they cool down.
  4. Stir in the fresh ginger, lemon zest, lemon juice, salt and pepper to taste. Serve garnished with fresh cilantro and lemon wedges.
Most Helpful

5 5

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!

5 5

This was really good! I would make it again. It was already pretty tasty without the ginger lemon, so I was hesitating to add the additional ingredients, but I was glad that I did. It all came together in the end.

4 5

This was flavorful indeed. I doubled the garlic, and I also doubled the broth... my yellow lentils were quite thirsty, though that might have been because I forgot the lid the first 20 minutes. I also pureed the soup in a food processor before serving. My family liked it.