Ethiopian-style red lentil stew

Method

1. Chop the onion finely, crush the garlic, grate the ginger and cut the carrot into small cubes. Rinse the lentils in a sieve until the water runs clear.
2. Rinse the rice in a sieve and put it in a small pan with a lid. Add 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Switch off the heat and keep it covered.
3. Warm the olive oil in a large pan over a medium-low heat. Cook the onion with a pinch of salt for 12 minutes, stirring, until deep golden. This slow start gives the stew its sweetness.
4. Stir in the garlic, ginger, smoked paprika, chilli flakes, cumin and cinnamon for 1 minute, then add the tomato purée and stir for another minute.
5. Add the carrot, lentils and 500 ml of water. Bring to the boil, then simmer with the lid slightly ajar for 20 minutes, stirring often, until the lentils have broken down into a thick stew.
6. If it gets too thick, add a splash of water. Season with salt.
7. Fluff the rice with a fork and serve the stew over or beside it.

Tip Do not rush the onions. A slow start does more for the flavour than any spice. Add water, not heat, if they begin to catch.

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From Nosha · nosha.app