Ethiopian Lentil Curry
By: Munchin with Mu...
Published: Wednesday, May 11, 2011 - 11:48am

Ingredients




2 tablespoons vegetable oil
1 onion, diced
2 garlic cloves, minced
1 cup brown lentils
1 cauliflower head, cut into bite size pieces
2 cups frozen peas
1 can tomato paste
1 can crushed tomatoes
1 tablespoon amchar masala
2 tablespoons masala molida, also known as berbere
1/4 cup plain yogurt (optional)

Preparation

1 In a large pot heat oil over medium heat. Add onions and sauté until translucent. Add minced garlic and continue to sauté for another minute. 2 Combine cauliflower, peas and lentils in the pot, sprinkle with amchar massala and massala molida and sauté for 5 minutes. 3 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. 4 Reduce heat, cover, and simmer on low until lentils are tender; about an hour. 5 Mix in plain yogurt and serve immediately.

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