🇪🇹 Ethiopian

Red Lentils Atakilt

Name: Red Lentils Atakilt
Prep time: 15 min
Cook time: 48 min
Total time: 63 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 2, thickly sliced Carrot; 1/2 Cabbage; 750 ml Stock or Broth; 300 g Red Lentils; 2 tbsp Niter Kibbeh; 1 tsp Berbere; 1 tsp Ground Turmeric

🇪🇹 Ethiopian

A slow-simmered ethiopian pot of red lentils, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. 63 minutes of mostly hands-off cooking.

Prep 15 min Cook 48 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Carrot2, thickly sliced
Cabbage1/2
Stock or Broth750 ml
Red Lentils300 g
Niter Kibbeh2 tbsp
Berbere1 tsp
Ground Turmeric1 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Niter Kibbeh in a heavy casserole and brown the red lentils well on all sides — real colour means real flavour.
2
Lift the red lentils out, soften the onion and garlic in the same pot, then add the berbere.
3
Return the red lentils, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

Prep everything before the heat goes on — ethiopian cooking moves fast once it starts.

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Watch how it's made

Video: Ethiopia Key Meser (Red Lentils) · on YouTube