Tsebhi Birsen - Eritrean Red Lentil Stew

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recipe by Arousing Appetites https://arousingappetites.com

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    241
based on 3 ratings

Tsebhi Birsen is a magnificent spicy lentil recipe that hails from Eritrea. This relatively simple recipe is packed with incredible flavors. When it comes to preparing tsebhi birsen, you don’t need to do much besides stir really, really well.

recipe updated Jun 20, 2018

Ingredients

  • Fenugreek icon
    Fenugreek
    7g
  • Salt icon
    Salt
    3g
  • Black pepper icon
    Black pepper
    1g
  • Nutmeg icon
    Nutmeg
    1g
  • Cayenne pepper icon
    Cayenne pepper
    25g
  • Ground cinnamon icon
    Ground cinnamon
    1g
  • Allspice icon
    Allspice
    1g
  • Ground coriander icon
    Ground coriander
    1g
  • Ginger icon
    Ginger
    1g
  • Garlic powder icon
    Garlic powder
    1g
  • Ground turmeric icon
    Ground turmeric
    1g
  • Ground cloves icon
    Ground cloves
    1g
  • Olive oil icon
    Olive oil
    30ml
  • Onion icon
    Onion
    280g
  • Tomato icon
    Tomato
    560g
  • Tomato paste icon
    Tomato paste
    11g
  • Garlic clove icon
    Garlic clove
    18g
  • Ginger icon
    Ginger
    2g
  • Ground cumin icon
    Ground cumin
    2g
  • Ground cardamom icon
    Ground cardamom
    2g
  • Red lentils icon
    Red lentils
    302g
  • Water icon
    Water
    480ml

Tools

  • kCook icon Spatula
  • kCook icon Stove
  • kCook icon Skillet pan
  • kCook icon Small bowl
  • kCook icon Stockpot - 5 liter
  • kCook icon Medium cast iron skillet

Step preview

  1. Get a clean small bowl
  2. Add ground fenugreek
  3. Add salt
  4. Add ground black pepper
  5. Add nutmeg
  6. Add ground cayenne pepper
  7. Add ground cinnamon
  8. Add ground allspice
  9. Add ground coriander
  10. Add ground ginger
  11. Add garlic powder
  12. Add ground turmeric
  13. Add ground cloves
  14. Heat a clean medium cast iron skillet - medium heat
  15. Transfer spices to medium cast iron skillet
  16. Cook until toasted and turn off heat - approx 2 min
  17. Heat a clean stockpot - high heat
  18. Add olive oil
  19. Add minced onion
  20. Cook - approx 2 min 30 sec
  21. Transfer spices to stockpot
  22. Mix vigorously
  23. Cook - approx 4 min 30 sec
  24. Add peeled, diced tomato
  25. Add tomato paste
  26. Stir well
  27. Cook - approx 2 min
  28. Add crushed garlic clove
  29. Add minced ginger
  30. Add ground cumin
  31. Add ground cardamom
  32. Stir
  33. Simmer - approx 2 min
  34. Add red lentils
  35. Stir vigorously until coated - approx 1 min
  36. Add water
  37. Boil
  38. Simmer while stirring occasionally - approx 45 min
  39. Serve
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