More spicy lentils! Though, these are green and based on the Ethiopian lentils we eat. Making these at home means that we do not drive across town. I really liked them with the Indian rice I made since I did not have any injera in the house. Maybe someday I will try but not today.
Actually, today I think I would like a large bowl of miso for dinner. It is just how my chest is feeling.
These lentils are yummy. I make them in the slow cooker to make my life easier. It will be an adjustment when I move to a cabin in a few years. We do not plan to have electricity right off so a slow cooker may not happen. A small pressure cooker may be needed!
ethiopian green lentils
2 cups green lentils
4 cups water
2 to 4 tablespoons olive oil
1/2 sweet onion, minced
4 cloves garlic, minced
1 morita pepper (I find mine vary in heat so you may wish to start with a half), minced
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons balsamic vinegar (it is what I had in the house)
1 teaspoon salt
1 teaspoon black pepper
Put the lentils in the slow cooker. Rinse very well. Cover with water. Put on low. In a skillet, heat the oil. Add the onion. Let it get soft and start to brown. Add garlic. Sauté until golden. Add the pepper. Let cook until soft and very fragrant (you may need to step back. This pepper can cause coughing fits while cooking). Add the cinnamon, nutmeg, salt, and pepper. Stir well and get everything hot. Pour the skillet contents into the slow cooker. I added the vinegar here but you can wait until ten minutes before serving so it has more punch.
Let cook until the lentils are cooked through. You can even cook off a lot of the water.
More lentils for my tummy!