Tsebhi Birsen - Eritrean Red Lentil Stew

by

Arousing Appetites

POSTED November 1, 2016 (LAST UPDATED April 14, 2020)

Serves

4

Total Time

1hrs

Calories

227

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 b...

recipe-image

    INGREDIENTS


  • Fenugreek icon
    Fenugreek

    2 teaspoons (about 7.4 g)ground

  • Salt icon
    Salt

    ½ teaspoon (about 3 g)

  • Black pepper icon
    Black pepper

    ½ teaspoon (about 1.07 g)ground

  • Nutmeg icon
    Nutmeg

    ½ teaspoon (about 1.17 g)

  • Cayenne pepper icon
    Cayenne pepper

    ¼ cup (about 25.8 g)ground

  • Ground cinnamon icon
    Ground cinnamon

    ½ teaspoon (about 1.33 g)

  • Allspice icon
    Allspice

    ½ teaspoon (about 1.02 g)ground

  • Ground coriander icon
    Ground coriander

    ½ teaspoon (about 0.85 g)

  • Ginger icon
    Ginger

    ½ teaspoon (about 0.93 g)ground

  • Garlic powder icon
    Garlic powder

    ½ teaspoon (about 1.33 g)

  • Ground turmeric icon
    Ground turmeric

    ½ teaspoon (about 1.15 g)

  • Ground cloves icon
    Ground cloves

    ½ teaspoon (about 1.12 g)

  • Olive oil icon
    Olive oil

    2 tablespoons (about 27.3 g)

  • Onion icon
    Onion

    2 (about 280 g)minced

  • Tomato icon
    Tomato

    4 (about 560 g)peeled, diced

  • Tomato paste icon
    Tomato paste

    2 teaspoons (about 11 g)

  • Garlic clove icon
    Garlic clove

    3 (about 18 g)crushed

  • Ginger icon
    Ginger

    1 teaspoon (about 1.85 g)minced

  • Ground cumin icon
    Ground cumin

    1 teaspoon (about 2.1 g)

  • Ground cardamom icon
    Ground cardamom

    1 teaspoon (about 2 g)

  • Red lentils icon
    Red lentils

    1 ½ cups (about 302.4 g)

  • Water icon
    Water

    2 cups (about 480 g)

    METHOD


  • 1. Add fenugreek, salt, black pepper, nutmeg, cayenne pepper, ground cinnamon, allspice, ground coriander, ginger, garlic powder, ground turmeric and ground cloves to a clean small bowl
  • 2. Heat a clean medium cast iron skillet - medium heat
  • 3. Transfer spices to medium cast iron skillet
  • 4. Cook until toasted and turn off heat - approx 2 min
  • 5. Heat a clean stockpot - high heat
  • 6. Add olive oil and onion to the stockpot
  • 7. Cook - approx 2 min 30 sec
  • 8. Transfer spices to stockpot
  • 9. Mix vigorously
  • 10. Cook - approx 4 min 30 sec
  • 11. Add tomato and tomato paste to the stockpot
  • 12. Stir well
  • 13. Cook - approx 2 min
  • 14. Add garlic clove, ginger, ground cumin and ground cardamom to the stockpot
  • 15. Stir
  • 16. Simmer - approx 2 min
  • 17. Add red lentils to the stockpot
  • 18. Stir vigorously until coated - approx 1 min
  • 19. Add water to the stockpot
  • 20. Boil
  • 21. Simmer while stirring occasionally - approx 45 min
  • 22. Serve

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