Ethiopian Lentil Curry
If you have approximately 1 hour and 15 minutes to spend in the kitchen, Ethiopian Lentil Curry might be an excellent gluten free and lacto ovo vegetarian recipe to try.
- Servings: 6
- Total cooking time:
Ingredients:
- 1 tablespoon amchar masala
- 1 cup brown lentils
- 1 can crushed tomatoes
- 1 cauliflower head, cut into bite size pieces
- 2 garlic cloves, minced
- 1 onion, diced
- 2 cups frozen peas
- 1/4 cup plain yogurt (optional)
- 2 tablespoons masala molida, also known as berbere
- 1 can tomato paste
- 2 tablespoons vegetable oil
Instructions:
- In a large pot heat oil over medium heat.
- Add onions and saut until translucent.
- Add minced garlic and continue to saut for another minute.
- Combine cauliflower, peas and lentils in the pot, sprinkle with amchar massala and massala molida and saut for 5 minutes.
- Pour crushed tomatoes and tomato paste into the pot and stir to combine.
- Add about two cups of water and bring curry to a boil.Reduce heat, cover, and simmer on low until lentils are tender; about an hour.
- Mix in plain yogurt and serve immediately.
