Ingredients Jump to Instructions ↓

  1. 1 c Dry red lentils

  2. 4 c Water

  3. 1 md Onion; chopped

  4. 1 tb Corn oil

  5. 1 tb Tomato paste

  6. 2 ts Chow

  7. 1/2 ts Salt

  8. 3 1/2c of the water over low heat for about 1/2 hour, or until the lentil are soft and the water has almost completely evaporated. Set aside. In a dry pan, stir fry the onions for 2 mins, add the oil and stir fry

  9. 2 mins more. Add the remaining

  10. 1/2c water, the tomato paste, chow, and salt and continue to stir. Add the red lentils and mix well over moderate heat for 3 mins until everything is reduced to a thick, well seasoned puree. Serve warm with Injeera.


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