Liz Carlisle (author of the Lentil Underground) shares one of her favorite recipes and she says "... let the onions, water, and berbere enjoy each others' company for a few minutes." (Featured on The Billings Outpost, www.billingsnews.com.)
This recipe features Timeless Petite Crimson Lentils and Ethiopian berbere spice mix. You may also substitute Timeless Harvest Gold® Lentils.
This recipe features Timeless Petite Crimson Lentils and Ethiopian berbere spice mix. You may also substitute Timeless Harvest Gold® Lentils.
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Liz Carlisle (author of the Lentil Underground) shares one of her favorite recipes and she says "... let the onions, water, and berbere enjoy each others' company for a few minutes." (Featured on The Billings Outpost, www.billingsnews.com.)
This recipe features Timeless Petite Crimson Lentils and Ethiopian berbere spice mix. You may also substitute Timeless Harvest Gold® Lentils. |
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| Servings | 4Servings |
| Cook Time | 45Minutes |
Ingredients
- 1 Cup Timeless Petite Crimson Lentils You may substitute Timeless Harvest Gold® Lentils.
- 1 Large Onion, minced
- 2 Medium Cloves Garlic, minced
- 1 Tablespoon Garlic powder
- 2 Tablespoons Berbere Mix Berbere is an Ethiopian spice available online or in ethnic markets.
- 1/4 Cup Olive Oil
- Salt to taste
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Ingredients
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Instructions
- Add minced onion to a pan with enough water to cover it. Add your spice of choice. For Liz that's usually berbere, but she will substitute Indian dal spices, curry powder, or plain cumin.
- Simmer the onion and spices for about 30 minutes. The add olive oil, garlic, and salt and cook for about 5 minutes.
- Add lentils and more water or stock as the lentils start to swell. Most red and yellow lentils are decorticated, which means the outer skin has been removed. Timeless Petite Crimson Lentils coo in 5 to 10 minutes. Keep adding water until they are done to your desired tenderness.
- Let lentils and broth cool, then puree them in a blender. The result is a creamy spicy soup that can be gently reheated with a little water or broth to thin, and served. If you prefer a chunky soup, leave it unblended and enjoy the texture of the lentils.
Recipe Notes
Photo credit: Forbidden Rice Blog (http://forbiddenriceblog.com) where you will find another variation to this recipe.
