Braised lentils, Ethiopian style from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (page 598) by Mark Bittman

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Notes about this recipe

  • MsMonsoon on July 17, 2025

    Delicious and spicy. Maybe too spicy but that’s probably because I used “hot and smoky” paprika since that’s the only type I had. Will definitely make at least a double batch next time. Used water instead of stock and it was plenty flavorful. Served with rice and scallions. On the second day, added some pan friend cauliflower florets to help temper the spice.

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