Timtimo – Ethiopian lentil dish

Ingredients for 8 servings:

• 3 cup(s) lentils, red
• 4 cup(s) water, warm
• 3 large onions
• 1 can tomatoes, chopped, approx. 400 g
• ½ cup rapeseed oil
• 2 tbsp ginger, grated
• 2 tbsp, heaped garlic, squeezed
• 1 tbsp turmeric powder
• 1 tsp cardamom powder
• 2 chili peppers, fresh, green
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegan

Place the lentils in a bowl and rinse thoroughly. Puree the onions in a food processor or chop finely. Place the onions in a large saucepan and heat over medium heat. Sauté the onions for a few minutes, stirring frequently. Once the onions are cooked through, add a quarter cup of canola oil and sauté until translucent. Season with the turmeric powder, garlic, and ginger paste. Then add the tomatoes and reduce the heat after 10 to 15 minutes. Pour in the warm water and add the lentils. Reduce the heat to low and cover. Add more water if needed. Cook the lentils over low heat. When the lentils are tender, add the sliced ​​chilies and cardamom powder. Season to taste. Serve with injera (Ethiopian flatbread). Note: Use a 200-250 ml cup as the measure.