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Red Lentils Buticha
🇪🇹 Ethiopian Vegetarian

Red Lentils Buticha

🇪🇹 Ethiopian

A creamy, swooshable ethiopian dip built around red lentils — built for torn bread and long evenings. 23 minutes of mostly hands-off cooking.

Prep 10 min Cook 13 min Serves 6 Easy

Ingredients

  • Saltto taste
  • Garlic2 cloves, grated
  • Lemon1/2, juiced
  • Chickpea Flour150 g
  • Red Lentils300 g
  • Niter Kibbeh3 tbsp, good and fruity
  • Berbere1/2 tsp

Optional extras

  • Fresh Cilantrohandful, to finish

Instructions

  1. 1

    Prepare the red lentils — roast, boil or mash it depending on what it is, until completely soft.

  2. 2

    Beat it smooth with the olive oil, adding it in a slow stream for a silky texture.

  3. 3

    Season with the garlic, lemon juice, berbere and salt — taste as you go.

  4. 4

    Swoosh onto a plate with a spoon-back of oil, a sprinkle of fresh cilantro, and serve with warm bread.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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