Djibouti Lentils
Djiboutian cuisine combines Somali, Afar, Yemeni, and French traditions, as well as some South Asian (particularly Indian) culinary influences. A range of Middle Eastern spices, ranging from saffron to cinnamon, are often used in local recipes. The lentil (Lens culinaris or Lens esculenta) is a kind of legume that may be eaten. It's a lens-shaped annual plant with lens-shaped seeds. Djibouti Lentils is a traditional spicy lentil dish that can be found all across the nation. It's a healthful and appetizing dish with Indian elements like chilies, ginger, and other spices.
Ingredients:
- 4 tablespoons butter,1 medium-hot pepper, seeded and chopped,2 large red onions, peeled and finely chopped1 tablespoon grated fresh ginger2 garlic cloves, crushed,1 cup split red lentils,1 cup stewed tomatoes5 cups water2 teaspoons Berbere Sauce or garam masala,1 teaspoon salt,1/4 teaspoon black pepper,1/4 teaspoon cumin,1/4 teaspoon ground coriander seeds
Instructions:
- Melt the butter in a saucepan then fry the hot pepper and onions over medium heat for 10 minutes or until the onions began to brown.
- Add the ginger and garlic then stir-fry over medium/high heat for 2 minutes.
- Add the remaining ingredients and bring to a boil then reduce heat to medium/low.
- Cover and cook for 45 minutes, stirring frequently and adding more water if needed.
- Serve hot with cooked rice or mashed potatoes.
