Lentils are, by far, my favorite legume. They cook quickly, they taste delicious, and there are two types available in Ethiopia. I prefer to make my lentil soup with green lentils, but red lentils are a fun, sweet change now and then.
It’s been hot in Mettu lately, but for some reason that doesn’t decrease my soup consumption. Mabye it’s convenience (soup can be re-boiled the next day or iftan [the day after that] without ruining the consistency), or maybe sweating my way through a meal makes the weather seem mild in comparison. This recipe makes about two meals for one person.
2 big or 4 small potatoes
1 large onion, chopped
2 cloves of garlic
1 1/2 c green lentils
1 bullion cube (optional)
1 tbsp cumin
1 tsp berbere/cayenne
Chop the potatoes, onion, and garlic and sautee briefly in a pot until they start to stick. Add lentils, with enough water to cover. Season with cumin, berbere, and pepper; when lentils and potatoes are soft, add salt. Stir, serve, slurp, and sweat.
The Verdict: Simple and delicious. If I have them, I add carrots along with the potatoes, or leafy greens at the end. Ni mi’aawaa!