An Ethiopian glop that’s good for vegetarians. Especially good when scooped up with pieces of injera.

2 1/2 c dried red lentils, well rinsed

water as needed

vegetarian bouillon cube

2 large onions, minced

5 large cloves garlic

clarified butter (or use corn oil if need be)

juice of 1 lemon

cayenne pepper

paprika

berbere to taste

leftover tomato paste (or spaghetti sauce)

2 tomatoes

chopped fresh cilantro

Cover the lentils with water in a large pot and simmer, adding the bouillon cube once it starts simmering. Add more water as needed and stir occasionally to keep it from burning onto the bottom of the pot.

Meanwhile, saute the onions and garlic in the clarified butter until translucent. Dump it into the pot, along with the lemon juice, cayenne, paprika, berbere, and leftover tomato paste. (You know, the leftover tomato paste from the last time you made pizza. That tomato paste.) If you can’t find berbere, you can make your own–look online for recipes. Mix thoroughly and keep simmering for a while, stirring as needed. Salt to taste, and if it still tastes too healthy, add more butter to make it richer.

Serve with an extra dusting of paprika and with the chopped tomatoes and cilantro as toppings.

Posted by: pchippy