I am so happy I finally had time to make this dish. I fell in love with it about 2 months ago when a colleague brought some to work. Traditionally it is served with injera, a fermented sorghum flour flat bread. However, I don’t really know how to make that yet, so I served it with a teff flour gluten free bread and some tempeh. So delicious!
When I say, I had time to make this, what I really mean, I am so happy I have an appliance that can make it for me while I put my feet up for a wee bit after a long day at work. It’s now at least a month since I’ve had the Magimix Cook Expert and the love is stronger and stronger. It is making my life in the kitchen so much easier that I can barely believe it.
Take this dish for example – it took me 2 minutes to prep, 2 seconds to change the setting after sautéing, and then I did not have to mind it …AT. ALL. And then it was ready. And then I devoured a fair amount of delicious, homemade food. Can you imagine life being so easy? I still cannot.
Hope you enjoy this as much as I did.
- 1.5 cups red lentils
- 1 onion, finely diced
- 1 carrot, finely chopped
- 3 garlic cloves, grated
- 1 TBSP Berbere spice (Ethiopian spice paste)
- 2 TBSP olive oil
- 1 can diced tomatoes
- 3 cups water
- 1/3 tsp salt
- 1/4 tsp pepper
- Process the onion and carrot in the Magimix food processor or chop by hand.
- Change the bowls of the Magimix and add the onion, carrot, garlic, spice and oil to the bowl. Secure the lid in place and cook on the Simmer setting for 10 minutes, on speed 1A, at 95C.
- Once done, add the lentils, tomato can, water, salt and pepper and secure the lid. Cook on the Simmer setting for 1 hour and 10 minutes, on speed 1A, at 100C.
- When done, serve with toasted bread, tempeh and fresh parsley.