Ethiopian Lentil Curry Recipe

Name: Ethiopian Lentil Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 onion diced; 2 garlic cloves minced; 1 cup brown lentils; 1 cauliflower head cut into bite size pieces; 2 cups frozen peas; 1 can tomato paste; 1 can crushed tomatoes; 1 tablespoon masala amchar; 2 tablespoons masala molida, also known as berbere; 1/4 cup plain yogurt optional

Servings: persons

2 tablespoons vegetable oil
1 onion diced
2 garlic cloves minced
1 cup brown lentils
1 cauliflower head cut into bite size pieces
2 cups frozen peas
1 can tomato paste
1 can crushed tomatoes
1 tablespoon masala amchar
2 tablespoons masala molida, also known as berbere
1/4 cup plain yogurt optional

1
In a large pot heat oil over medium heat. Add onions and saute until translucent. Add minced garlic and continue to saute for another minute.
2
Combine cauliflower, peas and lentils in the pot, sprinkle with amchar massala and massala molida and saute for 5 minutes.
3
Pour crushed tomatoes and tomato paste into the pot and stir to combine. Add about two cups of water and bring curry to a boil.
4
Reduce heat, cover, and simmer on low until lentils are tender; about an hour.
5
Mix in plain yogurt and serve immediately.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 onion diced, 2 garlic cloves minced, 1 cup brown lentils, and more.

Yes, Ethiopian Lentil Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ethiopian Lentil Curry

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