RCI-VG.004.1457.001
Tsebhi Birsen
Tsebhi Birsen from the Recidemia collection
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Rinse the red lentils under cold water until the water runs clear, then drain thoroughly.
2
Heat the vegetable oil in a large pot over medium heat and add the minced onion, stirring frequently until softened and lightly golden.
5 minutes
3
Add the crushed garlic to the pot and cook for 1 minute, stirring constantly until fragrant.
4
Stir in the berbere, cumin, and cardamom, cooking for about 1 minute to toast the spices and release their flavors.
5
Add the tomato paste to the pot and stir well to combine with the spices and aromatics.
6
Pour in the peeled and sliced tomatoes and stir to combine all ingredients evenly.
7
Add the drained red lentils to the pot and stir well to distribute them throughout the mixture.
8
Pour in enough water to cover the lentils by about 2 cm (roughly 500 ml) and bring the mixture to a boil over medium-high heat.
3 minutes
9
Reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are completely soft and have broken down into a thick, porridge-like consistency.
20 minutes
10
Season with salt and pepper to taste, adjusting the spice level and consistency as needed—add more water if it is too thick, or simmer longer if it is too thin.
11
Transfer the tsebhi birsen to a serving platter or bowl and serve hot, optionally accompanied by injera or rice.