Berbere Lentil Curry
A delicious Ethiopian curry perfect to serve with yoghurt.
- 200 g Lentils washed or 1 tin of precooked lentils
- 3 Tbsp Olive Oil
- 1 Onion Diced
- 1 Red Pepper cut into large chunks
- 3 Cloves Garlic
- 1 Medium Aubergine cut into chunks
- 2 Tbsp Berbere spice mix
- Salt To Taste
- 1/2 Cup Veggie Stock
- Heat 2 Tbsp oil in a large frying pan over medium heat. Add the aubergine and cook until soft. Remove from the pan.
- Add the rest of the oil and saute onion until soft and translucent. Season with salt.
- Add garlic, red pepper and MKS Berbere mix and cook for a further 2 minutes.
- Add the cooked aubergine back into the pan along with lentil, 1/2 cup of stock and 2 cups of water. Bring to simmer (if using tinned lentils, just use 1/2 cup of stock and cook though until thick sauce has been created.
- Simmer for 20-30 minutes or until the lentils are cooked through and the water has gone. If needed add more water until lentils are soft.
- Serve with a big dollop of natural yoghurt and a garnish of fresh coriander leaves.
