Tsebhi Birsen - Eritrean Red Lentil Stew
Serves
4
Total Time
1hrs
Calories
228
Tsebhi Birsen is a magnificent spicy lentil recipe that hails from Eritrea. This relatively simple recipe is packed with incredible flavors. When it comes to preparing tsebhi birsen, you don’t need to do much b...
- Fenugreek2 teaspoonsground
- Salt½ teaspoon
- Black pepper½ teaspoonground
- Nutmeg½ teaspoon
- Cayenne pepper4 tablespoonsground
- Ground cinnamon½ teaspoon
- Allspice½ teaspoonground
- Ground coriander½ teaspoon
- Ginger½ teaspoonground
- Garlic powder½ teaspoon
- Ground turmeric½ teaspoon
- Ground cloves½ teaspoon
- Olive oil2 tablespoons
- Onion2minced
- Tomato4peeled, diced
- Tomato paste2 teaspoons
- Garlic clove3crushed
- Ginger1 teaspoonminced
- Ground cumin1 teaspoon
- Ground cardamom1 teaspoon
- Red lentils300 g
- Water480 ml
Ingredients
- 1. Add fenugreek, salt, black pepper, nutmeg, cayenne pepper, ground cinnamon, allspice, ground coriander, ginger, garlic powder, ground turmeric and ground cloves to a clean small bowl
- 2. Heat a clean medium cast iron skillet - medium heat
- 3. Add spices, cook until toasted and turn off heat - approx 2 min
- 4. Add olive oil and onion to a clean hot stockpot
- 5. Cook - approx 2 min 30 sec
- 6. Add toasted spices
- 7. Mix vigorously
- 8. Cook - approx 4 min 30 sec
- 9. Mix in tomato and tomato paste to the stockpot
- 10. Cook - approx 2 min
- 11. Stir in garlic clove, ginger, ground cumin and ground cardamom
- 12. Simmer - approx 2 min
- 13. Add red lentils to the stockpot
- 14. Stir vigorously until coated - approx 1 min
- 15. Add water and bring to boil
- 16. Simmer while stirring occasionally - approx 45 min
- 17. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
