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Ethiopian Lentil Curry

Name: Ethiopian Lentil Curry
Cook time: 75 min
Total time: 75 min
Yield: 6 servings
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

By Foodista1 hr 15 min6 servings

If you have approximately 1 hour and 15 minutes to spend in the kitchen, Ethiopian Lentil Curry might be an excellent gluten free and lacto ovo vegetarian recipe to try. One portion of this dish contains about 16g of protein, 6g of fat, and a total of 285 calories. For $1.45 per serving, you get a main course that serves 6. If you have onion, peas, vegetable oil, and a few other ingredients on hand, you can make it. This recipe is typical of Indian cuisine. Only a few people made this recipe, and 3 would say it hit the spot. It is brought to you by Foodista. All things considered, we decided t

Instructions

1
In a large pot heat oil over medium heat.
2
Add onions and saut until translucent.
3
Add minced garlic and continue to saut for another minute.
4
Combine cauliflower, peas and lentils in the pot, sprinkle with amchar massala and massala molida and saut for 5 minutes.
5
Pour crushed tomatoes and tomato paste into the pot and stir to combine.
6
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.
7
Mix in plain yogurt and serve immediately.