Quick Eritrean Lentils Recipes

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.

Steps:

• Melt 1 tbsp coconut oil in a large saucepan. Add the onion and a pinch of salt, and cook for 8 mins. Stir in the garlic and ginger and cook for a few mins more. Add the lentils, turmeric and tomatoes, stir to combine, then pour in 1 litre of water. Bring to the boil, then turn down and simmer for 25-30 mins, stirring occasionally, until the lentils are tender.
• Heat the rest of the oil in a frying pan. When it's very hot, add the spices and fry for a min or so until fragrant, then stir them through. Add the lemon juice and season to taste. Will keep for four days in the fridge, or freeze it in batches and use to make our lentil kedgeree, lentil fritters, or spinach dhal with harissa yogurt.