160g Dried Lentils (400g cooked)
360g Water
275g Jasmine or Basmati Rice (550g cooked)
275g Water
200g Onion
3 Cloves Garlic
2 tsp Berbere
1 tsp Cumin
1 tsp Paprika
300g Tomatoes
200g Peas
Salt and Pepper to taste
Yogurt for topping
Yield: Approx. 1650g
Cook lentils and rice. Heat oil in a wok. Saute onions and garlic until translucent. Add berbere, cumin, and paprika and saute a few minutes until aromatic. Add tomatoes and peas and cook for a few more minutes. Mix in lentils. Season with salt and pepper to taste. Serve over rice and top with yogurt if desired.
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