Spiced Black Lentils (Yewot Abish)

Spiced Black Lentils, also known as Yewot Abish, are a delectable dish originating from Ethiopian cuisine. This recipe highlights the earthy flavor of black lentils, enhanced by a blend of traditional Ethiopian spices for a rich and robust meal. The slow-cooking process allows the spices to permeate the lentils, creating a truly authentic taste. Perfect for those exploring Ethiopian flavors or simply seeking a comforting meal, these lentils offer a satisfying culinary experience.

Ingredients

• 1 cup black lentils, rinsed
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp salt
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
3. Stir in turmeric, cayenne pepper, and salt, mixing well.
4. Add black lentils and vegetable broth. Bring to a boil.
5. Once boiling, reduce heat to low, cover, and simmer for 30-40 minutes until lentils are tender.
6. Remove from heat, and stir in fresh cilantro before serving.

Keywords: Comfort Food, Traditional Dish, Vegetarian, Ethiopian, Main Course

Spice Rack: Turmeric, Cayenne Pepper

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