1 cup red lentils
4 tbsp. nit'r qibe (I'll post this recipe next) or unsalted butter
1 small yellow onion, finely chopped
4 cloves garlic, finely chopped
2 tbsp. berbere
1 small tomato, cored and chopped (I used canned)
Kosher salt, to taste
1 tsp. spice mix (optional - I got this from Birtukan in Ethiopia)
1. Rinse the lentils.
2. Heat the butter in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the lentils, 1 tbsp. of the berbere, tomato, and 4 cups water to the saucepan. Reduce heat to medium-low and simmer, stirring occasionally, until thick and the lentils are tender, 45–50 minutes. Stir in the remaining berbere and season generously with salt.
While we're on the subject of lentils, let me share a recipe that I borrowed from my friend Cynthia. My kids loved it.
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed (I just used regular lentils)
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells
1. Saute the onion and garlic in oil until tender. Add lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.