Ethiopian Lentil Wot

• Green Lentils(300 g)
• Basmati Rice(250 g)
• Onion(2)
• Garlic(4 cloves)
• Tomato paste(2 tbsp)
• Rapeseed Oil(3 tbsp)
• Paprika(2 tsp)
• Cumin(1½ tsp)
• Turmeric(½ tsp)
• Cinnamon(¼ tsp)
• Cayenne Pepper(½ tsp)
• Black pepper(½ tsp)
• Salt(1½ tsp)
• Vegetable Broth(900 ml)
• Coriander(15 g)optional
• Lemon(1)optional

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, rinse {Red Lentils} until the water runs mostly clear, and rinse {Basmati Rice}.

   ~10 min

2. 2

   Heat {Vegetable oil} in a large pot over medium heat. Add {Onion} with half the {Salt} and cook until very soft and lightly golden, 8 minutes. Stir in {Garlic}, {Paprika}, {Cumin}, {Turmeric}, {Cinnamon}, {Cayenne Pepper}, and {Black pepper} for 1 minute until fragrant, then mix in {Tomato paste}.

   ~9 min

3. 3

   Stir in {Red Lentils} and {Vegetable Stock}. Bring to a gentle boil, then lower the heat and simmer for 18 minutes, stirring a few times, until the lentils break down into a thick orange-red curry. Season with the remaining {Salt} and a squeeze from {Lemon}.

   ~18 min

4. 4

   While the wot simmers, put {Basmati Rice} in a saucepan with 500ml water and a pinch of salt. Bring to a boil, cover, and cook on low for 11 minutes. Remove from the heat and rest for 5 minutes, then fluff.

   ~16 min

5. 5

   Spoon the rice into bowls, ladle over the lentil wot, and finish with {Fresh cilantro} if using.

   ~1 min