Serves 4

INGREDIENTS:

2 Tablespoons olive oil
1 onion, peeled and finely chopped
1½ teaspoons berbere spice mix; ½ teaspoon ground turmeric
5 large plum tomatoes, finely chopped; 1 Tablespoon tomato paste; salt
3 garlic cloves, peeled and crushed; 2 cm piece fresh ginger, peeled and finely chopped
1 teaspoon ground cumin; 8 cardamom pods, seeds removed and roughly ground
220 grams red split lentils, soaked in water for 10 minutes, then drained
10 grams fresh coriander (about 3½ Tablespoons), roughly chopped

INSTRUCTIONS:

1. Heat oil in a large sauté pan on medium-high flame. Fry onion for 8–9 minutes, stirring frequently, until soft and caramelized.

2. Add berbere spice mix and turmeric; stir for a minute until aromatic. Add 3 of the chopped tomatoes (~300 gr), tomato paste, and 1¼ teaspoon salt. Cook 3 minutes until tomatoes start to break down.

3. Stir in garlic, ginger, cumin, and cardamom; cook, stirring continuously, for 2 minutes.

4. Add lentils and pour in 500 ml water. Bring to a boil, reduce to medium, and simmer 15 minutes, stirring occasionally, until lentils are nearly soft and most liquid is absorbed.

5. Add remaining tomatoes and cook 5 more minutes. Stir in coriander just before serving.

From: Yotam Ottolenghi’s Eritrean and Ethiopian Recipes,online at www.theguardian.com