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!
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.
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.