QUICK ERITREAN LENTILS
A quick and easy version of Eritrean/Ethiopian lentils. Could also be called curry lentils. The great thing is that you can leave this at a simmer and walk away, just stirring occasionally and adding more water until you reach the desired consistency.
Provided by Food Snob in Israel
Categories Lentil
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Chop onions and garlic finely.
- Sauté in oil over heat in a large pot
- Add Madras curry and sauté a few more seconds.
- Add red lentils and coconut milk.
- Stir and let mixture sit a few moments.
- Add water.
- Simmer, stirring occasionally, until this has reached a nice mushy, stew-y consistency. Remove from heat and salt liberally to taste (may need a teaspoon or more of salt).
- Serve over injera, rice or just eat plain with bread. Freezes well. Reheats well.
Nutrition Facts : Calories 265, Fat 14.1, SaturatedFat 8.5, Sodium 31.1, Carbohydrate 27.7, Fiber 5.4, Sugar 4.6, Protein 9.8
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