Ethiopian Lentil Curry

• From: Munchin with Munchkin

Ingredients

• 2 Tbs vegetable oil

• 1 onion, diced

• 2 garlic cloves, minced

• 1 cup brown lentils

• 1 cauliflower head, cut into bite-size pieces

• 2 cups frozen peas

• 1 can tomato paste

• 1 can crushed tomatoes

• 1 Tbs amchar massala

• 2 Tbs massala molida

• 1/4 cup plain yogurt (optional)

The delicate spices of Ethiopian food have made the restaurants increasingly popular, and now you can try it at home.

Directions

• In a large pot, heat oil over medium heat. Add onions and sauté until translucent. Add minced garlic and continue to sauté for another minute.
• Combine cauliflower, peas, and lentils in the pot, sprinkle with amchar massala and massala molida and sauté for 5 minutes.
• Pour crushed tomatoes and tomato paste into the pot and stir to combine. Add about 2 cups of water and bring curry to a boil.
• Reduce heat, cover, and simmer on low until lentils are tender; about an hour.
• Mix in plain yogurt and serve immediately.