Green Yellow (kikia) & Red Lentils Recipe

Rinse and soak

Place the green (kikia) lentils and red split lentils in a large sieve and rinse under cold water until the water runs clear. Transfer to a bowl, cover with 3 cups of water, and let sit 20–30 minutes while you prepare aromatics (optional step improves texture but not required).

Pre-cook lentils

Drain soaked lentils and place in a medium saucepan with 2 cups fresh water and 2 cups vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer. Skim any foam. Cook uncovered for 20–25 minutes until lentils are tender but hold some shape (red lentils will partly break down and help thicken the stew). Stir occasionally to prevent sticking.

Season while cooking

During the last 5 minutes of simmering, add 1 tsp of the salt and 1/2 tsp black pepper. Taste toward the end and adjust salt if needed, keeping in mind additional seasoning will be added later.

Warm the oil

While the lentils simmer, heat 4 tbs olive oil in a large deep skillet or Dutch oven over medium heat until shimmering but not smoking.

Sweat the onion

Add the finely diced onion and a pinch of salt to the hot oil. Cook, stirring occasionally, for 6–8 minutes until softened and translucent but not browned.

Add garlic, ginger, chili

Add the minced garlic, grated ginger and chopped green chili to the onion. Cook 1–2 minutes until fragrant, stirring so the garlic does not burn.

Bloom the spices & tomato paste

Stir in the tomato paste, ground cumin, ground coriander, turmeric, smoked paprika and berbere or chili powder. Cook the mixture, stirring constantly, for 2–3 minutes so the tomato paste darkens slightly and the spices bloom in the oil. Add the remaining 2 tbs olive oil if the pan seems dry.

Add fresh tomato

Stir in the diced tomato and cook 3–4 minutes until the tomato softens and integrates into the spiced onion mixture.

When lentils are tender, spoon the cooked lentils and their cooking liquid into the skillet with the spiced onion-tomato base. Use a ladle to add about 1/2 cup additional cooking liquid or water if the mixture seems very thick.

Bring the combined stew to a gentle simmer and cook uncovered for 8–12 minutes, stirring occasionally, until flavors meld and stew reaches desired thickness (red lentils will continue to break down and thicken the stew). If too thick, add up to 1/2 cup water or broth.

Taste and adjust seasoning: add remaining salt as needed and more berbere or chili powder if you want increased heat. Stir in the fresh lemon juice to brighten flavors.

If using spinach, stir in the chopped spinach in the last 2–3 minutes of cooking just until wilted. Remove the skillet from heat.

Stir in chopped cilantro, reserve a little for garnish. Drizzle 1 tbs olive oil over the top if desired for sheen and flavor.

Serve the green-yellow (kikia) & red lentil stew hot on a platter or in bowls alongside pieces of injera (or flatbread). Spoon stew onto the injera and present extra lemon wedges and chopped cilantro.

Accompany with a simple salad of greens, cucumber and tomato dressed with lemon and a little olive oil to cut the richness of the stew. Serve 4 portions.