The Chefs’ Table Series®: Cooking Ethiopian Cuisine with owner of The Blue Nile

berbere spice

🥗Healthier: cayenne pepper + paprika

💰Cheaper: chili powder

Cayenne and paprika mimic the heat and depth of berbere.

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils provide a similar texture with less cost.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor while being healthier.

fresh ginger

🥗Healthier: ground ginger

💰Cheaper: ginger powder

Ground ginger is more accessible and lasts longer.

Chop the onion, garlic, and ginger. It doesn't have to be perfect; a blender can be used if preferred.

Heat corn oil in a pot over medium heat.

Add chopped onion to the pot and sweat until translucent, covering with a lid to help cook faster.

Add a little water to help soften the onion if needed.

Once the onion is translucent, add cayenne pepper to the pot.

Stir in the cayenne pepper and allow it to cook with the onion for a moment.

Add the split red lentils to the pot and stir to combine with the onion and pepper mixture.

Pour in water to cover the lentils and bring to a boil.

Reduce heat and let it simmer until the lentils are cooked through, stirring occasionally.

Season with salt to taste and adjust seasoning as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary