Quick Eritrean Lentils

READY IN: 30mins
Recipe by Food Snob in Israel

A quick and easy version of Eritrean/Ethiopian lentils. Could also be called curry lentils. The great thing is that you can leave this at a simmer and walk away, just stirring occasionally and adding more water until you reach the desired consistency.

Top Review by food snob mom

Delicious! Made the whole batch with brown rice. Very hearty. It thickened as it sat and was perfect. My daughter can cook!

Ingredients Nutrition


  1. Chop onions and garlic finely.
  2. Sauté in oil over heat in a large pot
  3. Add Madras curry and sauté a few more seconds.
  4. Add red lentils and coconut milk.
  5. Stir and let mixture sit a few moments.
  6. Add water.
  7. Simmer, stirring occasionally, until this has reached a nice mushy, stew-y consistency. Remove from heat and salt liberally to taste (may need a teaspoon or more of salt).
  8. Serve over injera, rice or just eat plain with bread. Freezes well. Reheats well.

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