Translation: Hot Red Lentil Stew

Cuisine: Ethiopian

Recipe Type: Soup

Average User Rating: 0.1 / 5

Vegetarian / Vegan: Vegetarian


3 small onions
1 TB vegetable oil
2 tsp. niter kibbeh (spiced butter), plus extra for serving
5 tsp. mitmitta (spiced chili powder)
1" fresh ginger root, minced
8 cloves garlic, minced
2 tsp shiro (can be replaced by cornstarch)
Salt, to taste
1/2 cup red lentils
2 teaspoons cinnamon-nutmeg-clove mixture (roast spices separately in equal portions and grind in mortar and sieve the powder)
2 tsp tomato paste


Heat oil in a pan over medium heat, dice the onions, and simmer them over medium low heat until just beginning to brown. Add nitter kibbeh, mimmitta, and keep stirring. Add ginger, garlic, and the cinnamon-nutmeg-clove mix. Keep stirring, if needed add a little water to prevent burning. Dilute shiro in a little water and stir into mixture. Add washed red lentils and tomato paste, then cover with water. Boil till lentils are done, if needed add extra water. Before serving, add a little more nitter kibbeh on top

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Prep Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

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