Tsebhi Birsen (Eritrean Red Lentils with Berbere Spice Mix)

Our first attempt at Northern African food in our own home was prompted by the arrival of Flavors of Africa by the founder of Ev's Eats. Based on what we had in our pantry as the shelter-in-place order came down, we opted for this dish -- a dish which proved highly nutritious, flavorful, and filling. We served it with a simple garlic and onion flavored basmati rice.

Tsebhi Birsen
(Eritrean Red Lentils with Berbere Spice Mix)
Flavors of Africa - by Evi Aki

To make your own Berbere Spice Mix
1 tsp coriander seeds
1 tsp cardamom seeds
1 tsp fenugreek seeds
3 T smoked paprika
1 T cayenne
2 tsp cumin, ground
1tsp turmeric, ground
1 tsp pepper
1/2 tsp cloves, ground
1/2 tsp allspice, ground
1/2 tsp ginger, ground
1/2 tsp cinnamon, ground
1 tsp salt

Lentils
2 T olive oil
1 onion, diced
3 T berbere spice mix
4 tomatoes, diced
1 T tomato paste
1/2 tsp ginger, minced
1 tsp curry powder
1/2 tsp cinnamon
1 1/2 c red lentils, washed and drinaed
2 c coconut milk

To make the spice mix, lightly toast all seeds in a skillet for 2-3 minutes. Take off heat, Combine with other ingredients in a spice grinder and blend.

To make the lentils, first: heat oil in a large pot over medium heat. Add onion and saute 2-3 minutes, until clear. Add berbere spice mix and cook 5 minutes. Add tomatoes and tomato paste and cook 4-5 minutes. Add ginger, curry powder and cinnamon. Stir to combine. Add lentils. Stir. Let lentils toast about 1 minute.

Add coconut milk. You may need to add some water - just ensure that the lentils are completely covered. Bring to a boil. Lower heat to medium-low and cover.

Simmer 45 minutes until most of the liquid has evaporated. Serve with chapati or rice.

Comments

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