Ethiopian Lentil Spread
Recipe courtesy of Ayala Yasu, an Ethiopian-Israeli, who in 1984 flew to Israel with Operation Moses.
2 cups red lentils
3 tablespoons oil
2 medium onions, diced into cubes
2 cloves garlic, crushed
1 cup boiling water
1 teaspoon hot paprika (optional)
1 ½ tablespoons sweet paprika
1 tsp cardemom
1 tablespoon chicken soup
1 tsp salt (more if preferred)
1 tsp turmeric to taste (optional)
Add the onions to a well oiled pan on medium-high heat. Cook until lightly softened. Add garlic and lentils and brown for a few minutes, then add water, turmeric, paprika and salt and simmer on a low flame for 10-15 minutes until lentils are completely cooked through and soft.
Add chicken soup and blend with a hand blender or food processor until smooth.
Serve chilled or room temperature in a bowl. It goes well with any vegetable or bread!
The Israel Forever Foundation