Description
These richly spiced lentils are easy (either in the pressure-cooker or on the stovetop) and flavourful. And — bonus! — they are budget-friendly, to boot. Serve with your favourite cooked grain, or over some creamy mashed potatoes.
Ingredients
- 2 tablespoon berbere spice blend (see Notes, below)
- 1 teaspoon ground coriander
- 5 1/2 cups water
- 2 cups dried lentils
- 1 large onion, diced
- 6 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons packed brown sugar
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 1/2 cup chopped fresh cilantro
- 1/4 teaspoon salt, or to taste
Instructions
- Set an electric pressure cooker to the sauté function on medium. (If you don’t have a pressure cooker, see Stovetop Version, below.) Cook berbere seasoning and coriander, stirring often, until very fragrant and toasted, 1 to 2 minutes.
- Add water, lentils, onion, garlic, cider vinegar, sugar, tomato paste and paprika; stir to combine.
- Close and seal the lid. Set the cooker manually to high pressure, and cook for 25 minutes. Let the steam release naturally for 15 minutes, then vent with the release valve to release any remaining pressure.
- Open the lid and stir in cilantro. Season with salt to taste.
Stovetop Version: Increase water to 5 cups. In a large saucepan, cook berbere seasoning with coriander over medium heat, stirring often, until very fragrant and toasted, 1 to 2 minutes. Add water, lentils, onion, garlic, cider vinegar, sugar tomato paste and paprika. Bring to a boil. Reduce heat to medium-low, and simmer until lentils are tender and liquid is saucy, about 30 minutes. Continue as directed above.
Notes
Berbere is an Ethiopian spice blend available in African grocery stores, supermarkets with a robust seasonings section, specialty spice shops, and online. Can’t find it? Use any spice mix, like ras el hanout, garam masala, curry powder or even chili powder.