Ethiopian Lentils

Serves: a bunch

Ingredients

• vegetable oil
• 1 onion
• 4–5 cloves garlic
• 1 tbsp paprika
• 2 tsp ginger
• 2 tsp fenugreek
• 1 tsp coriander
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 lb red lentils (about 2 1/2 cups)
• 2 small carrots or one large one
• 1.5 lb sweet potatoes
• 1 bunch kale

Procedure

1. Sift through the lentils and pick out any stones.
2. Sauté finely chopped onion in a couple teaspoons of oil until browned.
3. Add minced or pressed garlic and sauté 30 seconds more.
4. Add spices; sauté 30 seconds.
5. Add lentils, diced carrots and sweet potatoes, and water to cover.
6. Bring to a boil and simmer 30 minutes or until sweet potatoes are just cooked through.
7. Stir in chopped kale and simmer 5 minutes or until kale is cooked.