Red Lentils Recipe

Prepare lentils

Rinse 2 cups red lentils under cold water until the water runs clear. Drain and set aside.

Sweat aromatics

In a medium-large saucepan or Dutch oven, heat 3 tbs olive oil over medium heat until shimmering. Add the finely diced onion (about 1 cup) and a pinch of salt. Cook, stirring occasionally, 6–8 minutes until softened and translucent but not browned.

Add garlic and spices

Add the minced garlic (3 tsp) and grated ginger (1 tsp) to the onions and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste, 1 tbs berbere or mild chili powder, 1 tsp turmeric, 1 tsp ground cumin, and 1 tsp smoked paprika. Cook and stir 1–2 minutes to bloom the spices and deepen the tomato paste color.

Simmer lentils

Add the rinsed lentils to the pot and stir to coat with the spice-onion mixture. Pour in 4 cups water or vegetable broth and bring to a gentle boil. Reduce heat to low, partially cover, and simmer 20–25 minutes, stirring occasionally, until lentils are soft and the stew is thickened. If it becomes too thick, add up to 1 cup extra hot water or broth to reach desired consistency.

Season and finish

Once lentils are tender, stir in 1.5 tsp salt, 0.5 tsp black pepper and 1 tbs lemon juice. Taste and adjust seasoning: add more salt, lemon, or berbere to preference. If you prefer a smoother texture, mash a portion of the lentils against the side of the pot with a spoon or use an immersion blender for 10–20 seconds.

Add fresh herb

Stir in 2 tbs chopped cilantro or parsley, reserving a little for garnish.

Prepare spiced oil

In a small skillet, warm 2 tbs olive oil over low-medium heat. Add the thinly sliced garlic clove and cook 30–45 seconds until golden and aromatic—watch closely so it does not burn. Add 0.5 tsp berbere or chili flakes and 0.25 tsp crushed fenugreek (if using) and remove from heat. Swirl to infuse oil for 30 seconds.

Drizzle and garnish

Spoon the hot spiced oil over the finished lentil stew in individual bowls or the serving dish. Garnish with the reserved chopped herb and an extra pinch of black pepper or berbere for color.

Prepare salad

Toss mixed greens, diced tomato and cucumber with 1 tbs olive oil, 1 tsp lemon juice or vinegar, and 0.25 tsp salt. Taste and adjust.

Warm injera (or bread)

Warm injera or flatbread briefly in a low oven (around 250°F / 120°C) for 5–7 minutes or wrap in a clean towel and microwave for 20–30 seconds until pliable.

Serve: Spoon the spicy red lentil stew onto injera or alongside the breads, top with the spiced oil and garnish, and serve with the simple salad on the side. Provide extra lemon wedges and berbere on the table for guests to adjust heat. This recipe yields about 4 generous servings.