INGREDIENTS

• 1 red onion, diced

• 2 cloves garlic, minced

• 1 ½ tablespoons fresh ginger, minced

• 2 tablespoons butter

• 2 tablespoon vegetable oil

• 2 tablespoons paprika

• 1 teaspoon turmeric

• ½ teaspoon ground cardamom

• 1 tsp cayenne pepper

• 2 tbsp tomato paste

• 2 cups red lentils

• 5 cups water

• Salt and pepper, to taste

DIRECTIONS

1. Place a large saucepan or pot over medium heat. Add the butter and olive oil and cook the onion until translucent, about 5 minutes.

2. Add the garlic and ginger and cook for about 3 minutes until fragrant.

3. Add the spices, tomato paste, and season with salt & pepper. Mix well.

4. Add the lentils and cover with 5 cups of water. Bring to a boil, cover and reduce heat to a simmer, stirring occasionally. Cook until lentils are soft and they have reached a thicker porridge-like consistency

5. Taste and season with salt and pepper as needed. Serve with injera or rice.