2teaspoonsred chili powderheaping teaspoons, adjust to spice tolerance!
1cantomatoesdiced, 14.5 oz
1cupsplit lentilsred lentils preferred
1teaspoonsaltadjust to taste
Add a tablespoon of oil to a large skillet or Dutch oven, and cook one finely diced onion until soft on medium heat. You can also add half a cup of water to further soften the onion.
Add a tablespoon of minced garlic, 2 teaspoons of red chili powder and allow the mixture to cook for 1-2 minutes
Then, add a teaspoon of tomato paste and sauté the mixture. Then, add a 14.5 oz can of diced tomatoes (no additional flavors) and a tablespoon of berbere spice and sauté for 2-3 minutes. Finally, add the remaining olive oil along with cardamom powder, and give the mix a good stir.
Wash 1 cup of split lentils (red lentils) and add them to the pot along with 2 cups of water or broth and salt to your taste. Bring this to a boil on medium heat and then turn down the heat to a low-medium. Add the remaining berbere powder and allow the mixture to simmer for at least 15 to 20 minutes, covered. Note: Your cooking time might vary depending on the age of lentils! When cooked, your lentils will be soft to touch but still have a bit of texture. You might also need to add more water as you go along, so make sure to check on your lentils every five minutes.