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Quick Eritrean Lentils

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“A quick and easy version of Eritrean/Ethiopian lentils. Could also be called curry lentils. The great thing is that you can leave this at a simmer and walk away, just stirring occasionally and adding more water until you reach the desired consistency.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop onions and garlic finely.
  2. Sauté in oil over heat in a large pot
  3. Add Madras curry and sauté a few more seconds.
  4. Add red lentils and coconut milk.
  5. Stir and let mixture sit a few moments.
  6. Add water.
  7. Simmer, stirring occasionally, until this has reached a nice mushy, stew-y consistency. Remove from heat and salt liberally to taste (may need a teaspoon or more of salt).
  8. Serve over injera, rice or just eat plain with bread. Freezes well. Reheats well.

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