Ethiopian-style spiced red lentils
About £0.37 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Red lentils250g
- Onions2
- Garlic3 cloves
- Ginger20g
- Tomato purée40g
- Smoked paprika10g
- Chilli powder5g
- Rice300g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Cook the finely chopped onions (2) slowly in oil until very soft and brown (15 min).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Add the garlic (3 cloves), ginger (20g), paprika (10g), chilli and tomato purée (40g) (2 min).
Kitchen note Garlic burns in seconds and goes bitter, so add it after the onions have softened and keep it moving for about a minute.
- Add the rinsed lentils (250g) and 900ml water. Simmer, stirring now and then, until thick and soft (20 min).
Kitchen note A low simmer means a lazy bubble now and then, not a boil. Stews and sauces are always better the next day, if you can wait.
- Season well. Serve with rice (300g) or flatbreads.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.