4 tbsp olive oil, divided
1 onion, large, diced
1 tbsp garlic, minced
2 tsp red chili powder, heaping teaspoons, adjust to spice tolerance!
1 tsp tomato paste
14½ oz tomatoes, (1 can), diced
2 tbsp berbere powder, divided
¼ tsp cardamom powder, optional
1 cup split lentils, red lentils preferred
1 tsp salt, adjust to taste
2 cup water
Add a tablespoon of oil to a large skillet or Dutch oven, and cook one finely diced onion until soft on medium heat. Optionally, add half a cup of water to further soften the onion.
Add a tablespoon of minced garlic, 2 teaspoons of red chili powder and allow the mixture to cook for 1 to 2 minutes.
Then, add a teaspoon of tomato paste and sauté the mixture. Then, add a 14½ oz can of diced tomatoes (no additional flavors) and a tablespoon of berbere spice and sauté for 2 to 3 minutes.
Finally, add the remaining olive oil along with cardamom powder, and give the mix a good stir.
Wash 1 cup of split lentils (red lentils) and add them to the pot along with 2 cups of water or broth and salt to taste.
Bring this to a boil on medium heat and then turn down the heat to a low-medium. Add the remaining berbere powder and allow the mixture to simmer for at least 15 to 20 minutes, covered.
Sugar: 3g
:
Calcium: 39mg
Calories: 209kcal
Carbohydrates: 22g
Fat: 10g
Fiber: 8g
Iron: 3mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 1g
Potassium: 226mg
Protein: 9g
Saturated Fat: 1g
Sodium: 417mg
Vitamin A: 810IU
Vitamin C: 13mg
