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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
1 -1 1/2 cup red lentil |
1 -2 cup coconut milk |
3 -4 cups water |
1 tablespoon madras curry |
2 onions |
2 -3 garlic cloves |
2 tablespoons olive oil |
salt |
Directions:
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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