Berbere Red Lentil Bowl with Cool Yogurt

Soft red lentils bloom in berbere, garlic, and clarified butter, finished with a cool swirl of yogurt. This highland lunch echoes Bubbles on the Clay Mitad, where a Shoan-road hearth paired spice-rich stews with living teff foam.

Serves 4

Every recipe here is free to read.

Ingredients

• 1.5 cups red lentils
• 2 medium onion
• 4 cloves garlic
• 1 inch piece fresh ginger
• 2 tbsp berbere spice blend
• 2 tbsp tomato paste
• 3 tbsp clarified butter
• 4 cups water
• 1 cup plain yogurt
• 1 tsp salt

Instructions

1. 1Rinse red lentils until water runs clear and set aside. Finely chop onions, mince garlic, and grate ginger.
2. 2Heat clarified butter in a medium pot over medium-low heat. Add chopped onions and cook slowly for 12 minutes until deeply browned and sweet.
3. 3Stir in minced garlic, grated ginger, berbere spice blend, tomato paste, and salt. Cook 2 minutes until fragrant then add lentils and water.
4. 4Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally, until lentils break down into a thick stew. Serve warm in bowls topped with a spoonful of cool yogurt.