Ethiopian Lentil Curry

Ethiopian Lentil Curry

Ethiopian Lentil Curry

1 hour 15 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   4 Points
Cuisine
  • Indian
  • Asian
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 1 tablespoon amchar masala
  • 1 cup brown lentils
  • 1 can crushed tomatoes
  • 1 cauliflower head, cut into bite size pieces
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 2 cups frozen peas
  • 1/4 cup plain yogurt (optional)
  • 2 tablespoons masala molida, also known as berbere
  • 1 can tomato paste
  • 2 tablespoons vegetable oil
Instructions

In a large pot heat oil over medium heat.

Add onions and saut until translucent.

Add minced garlic and continue to saut for another minute.

Combine cauliflower, peas and lentils in the pot, sprinkle with amchar massala and massala molida and saut for 5 minutes.

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.Reduce heat, cover, and simmer on low until lentils are tender; about an hour.

Mix in plain yogurt and serve immediately.

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