RED LENTILS IN spicy

BERBERE sauce
ERITREAN - TSEBHI BIRSEN

When it comes to preparing tsebhi birsen, you don’t need to do much besides stir
really, really well. From there, just let the berbere do the rest... Think of berbere as
an “uber-spice” that Ethiopian and Eritrean recipes use to bring immense flavor to
dishes.

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5 mRiEnP TIME
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INGREDIENTS in utes
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• 1½ cup red lentils, washed and drained Berbere (only fenugreek and cayenne required,
• 2 tablespoons olive oil the rest are optional)

• 2 medium onions, minced • 2 teaspoons ground fenugreek

• 2 tablespoons Berbere spice (see below) • 4 tablespoons ground cayenne

• 4 medium-sized tomatoes, blanched, peeled • ½ teaspoon ground cinnamon

and finely diced
• 2 teaspoons tomato paste
• 3 garlic cloves, crushed
• 1 inch piece of ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cardamom
• 2 cups water
• salt and black pepper, to taste
TOTAL TIME: 60 MINUTES
• ½ teaspoon ground allspice
• ½ teaspoon ground cloves
• ½ teaspoon ground coriander
• ½ teaspoon ground ginger
• ½ teaspoon garlic powder
• ½ teaspoon ground turmeric
• ½ teaspoon ground nutmeg
• ½ teaspoon black pepper
• ½ teaspoon salt

SERVES: 4 PEOPLE

LEVEL OF DIFFICULTY: EASY

ERITREAN - TSEBHI BIRSEN

1.
 You can find out more about Eritrean cuisine, its history and the Tsebhi Birsen recipe
(including more pictures) by clicking here.

Stage 1: Prepare Berbere (Optional)

1. Take a skillet over medium heat. When hot, add in all your ground spices

2. Toast the spices for 2-3 minutes over this heat, stirring constantly so as to
prevent burning. Once the spices have toasted and the smells very fragrant, take
the berbere off the heat and store in a container at room temperature

Stage 2: Create Base for Tsebhi Birsen

1. Take a stockpot over medium-high heat and add your olive oil. When the oil is
heated, next add in your onions and begin to cook

2. Cook your onions for 2-3 minutes as they begin to sweat and become
translucent

3. Next, add in your berbere spice and mix vigorously into the onions. Continue
to cook for 4-5 minutes

4. Add in your tomatoes and tomato paste, stir well and cook for another 2
minutes

5. As the pot begins to bubble and the tomatoes cook, add in your garlic, ginger,
ground cumin and ground cardamom and stir around again

2. ERITREAN - TSEBHI BIRSEN

Stage 3: Add and Simmer Lentils

1. After another 1-2 minutes with the mixture simmering, add in your lentils as is
and stir vigorously throughout to coat the lentils in flavor. Continue to stir for at
least another 30 seconds or even a whole minute

2. Pour in your water (enough to submerge the lentils) and cover the stockpot as
the water comes to a boil

3. Once the water has reached its boiling point, reduce the stovetop heat to a
simmer

4. Simmer your tsebhi birsen for 45 minutes (stirring every 7-10 minutes), then
turn off the heat and serve. Enjoy!

ERITREAN - TSEBHI BIRSEN

3.
 Bon Appétit!
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4. ERITREAN - TSEBHI BIRSEN