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Berbere Inspired Red Lentils
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Berbere Inspired Red Lentils

Zemam's is one of my favorite restaurants in Tucson and I love their red lentils. I've never been able to properly recreate them, but I developed this recipe while trying to do so. Paired with some rice or quinoa, they're a delicious main dish for vegans or vegetarians. Paired with a nice cut of meat, they're a great side for omnivores. I've been making these for over a decade and I'm still not tired of them. In recent years, I've started using an Instant Pot for lentils. It makes them a bit healthier and seems to limit the flatulent-side effects of lentils. If you don't have a pressure cooker, you can cook them in a regular pot, it will just take a little longer and might lead to a little more gas the following day.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Keyword: Berbere, dal, lentils, stew, vegan, vegetarian
Servings: 31 people

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 2 cups red lentils
  • 4 cups broth or water
  • 4 cups vegetables onions, carrots, peppers, spinach, etc.
  • 2 cloves garlic minced
  • 1/2 Tablespoon kosher salt
  • 1/2 Tablespoons garlic powder
  • 1 Tablespoons paprika
  • 1 Tablespoon mustard seed
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon fennel seed
  • 5 dashes soy sauce
  • 2 bay leaves

Instructions

  • Set Instant Pot to sauté and add oil to the pot.
    OR
    Place a large pot on medium heat and add oil to the pot.
  • Once the oil is hot, add the diced vegetables and cook until they start to soften, stirring regularly to prevent sticking. This should take 5-10 minutes, depending on which vegetables you choose.
  • Once the vegetables are soft and starting to brown, add the spice mixture, stir thoroughly, and cook for 1 minute to get rid of the "raw" taste.
    Next, pour the lentils into the pot and stir to combine.
    Finally, add the water and stir one more time.
  • Place the lid on the Instant Pot and set to pressure cook on high for 3 minutes.
    OR
    If using a traditional pot, bring to a boil, reduce to a simmerLet cook for about 30 minutes, checking and stirring occasionally, until the lentils are soft and the water has been almost completely absorbed.