Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Melt 3 tablespoons of the niter kibbeh in a medium stock pot. Add the onions and cook over medium-high heat for 8-10 minutes until golden brown.
Step 2
Add the garlic, tomatoes, tomato paste and 1 tablespoon of the berbere and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.
Step 3
Add the lentils, broth and salt, bring it to a boil, reduce the heat to low and cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft.
Step 4
Stir in the remaining tablespoon of niter kibbeh and berbere. Simmer for a couple more minutes. Add salt to taste.
Step 5
Serve with Ethiopian injera.
Your folders
daringgourmet.com
5.0
(42)
55 minutes
Your folders
daringgourmet.com
4.9
(45)
55 minutes
Your folders
dadcooksdinner.com
5.0
(1)
30 minutes
Your folders
acouplecooks.com
3.5
(2)
35 minutes
Your folders
daringgourmet.com
4.9
(38)
150 minutes
Your folders
aspicyperspective.com
5.0
(3)
40 minutes
Your folders
thegourmetgourmand.com
4.0
(1)
20 minutes
Your folders
allrecipes.com
4.2
(14)
42 minutes
Your folders
paintthekitchenred.com
5.0
(5)
30 minutes
Your folders
thewanderlustkitchen.com
4.6
(22)
25 minutes
Your folders
177milkstreet.com
30 minutes
Your folders
spicecravings.com
4.6
(39)
20 minutes
Your folders
gypsyplate.com
Your folders
africanbites.com
4.9
(14)
60 minutes
Your folders
africanbites.com
Your folders
cooking.nytimes.com
5.0
(2.8k)
Your folders
daringgourmet.com
5.0
(19)
90 minutes
Your folders
koshercowboy.com
5.0
(4)
30 minutes
Your folders
foodandwine.com
4.0
(16)