Recipe taken from Sundays at Moosewood Restaurant cookbook.
Ingredients:
1 cup dried brown lentils
in a medium saucepan, cover the lentils with 2 to 3 times their volume of water. Bring the water to a
vigerous boil in the covered pan and boil for an additional 2 minutes. Remove from the heat and allow
to soak for 1 to 2 hours. Pour off the soaking liquid and then rinse. To the rinsed lentils add 3 cups
of fresh water and bring to a boil. Reduce the heat and simmer for 30 minutes, periodically checking to
ensure the lentils are covered with water. Cook until tender.
Meanwhile, saute the onions and garlic in the clarified butter, until the onions are just translucent.
Add the spice mixture, cumin and paprika and saute for a few more minutes, stirring occasionally to
prevent burning. Mix in the tomatoes and tomato paste and simmer for another 5 to 10 minutes. Add 1
cup of vegetable stock or water and continue stirring.
When the lentils are cooked, drain them and mix into the saute. Add the green peas and cook for another
5 minutes. Add salt and pepper to taste. Serve over Injera, with a side of yogurt or cottage cheese.
1 cup finely chopped onions
1/4 cup spiced clarified butter, see recipe under spices and stocks
1 Tblsp Ethiopian Spice mixture, see recipe under spices and stocks
1 tsp ground cumin
1 Tblsp sweet paprika
2 cups finely chopped tomatoes
1/4 cup tomato paste
1 cup vegetable stock, see recipe
1 cup green peas
salt and black pepper to taste
last updated 3/28/99