A thick Ethiopian Lentil Stew, eaten on Injera bread by hand. One of my favorite Ethiopian dishes, and the one that I’ve managed to best duplicate at home. This is my version, modified from a bunch of different online versions.
- 2 cups lentils (split yellow peas)
- 6 cups water
- 2 tbs olive oil
- 1 small onion
- 3-4 cloves garlic
- 1/2 tbs ginger
- 1/2 cup tomato sauce
- 1/3 cup berbere sauce
- 2 tsp arrowroot starch
- 1 tsp salt
Put the lentils into the water and bring to a boil. Skim off the white foam, and replace the removed water with an equal amount. Reduce heat to simmer for 30 minutes.
Chop the onion finely. Cook in olive oil until translucent, about 5 minutes. Add the garlic and ginger, and cook briefly. Add the tomato sauce and berbere sauce (recipe here). Bring to a boil to thicken briefly. Stir into the cooking lentils.
Simmer for 45 minutes, until the lentils soften. Add a bit of water to the arrowroot starch and stir it into the lentils to thicken. I usually use a hand-blender to puree about half of the lentils at this point also. Add the salt, check taste and add more as needed.