5 spoons sunflower or other vegetable oil
6 cloves of garlic, crushed
250 gr. tomatoes, peeled
200 gr. lentils
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ginger
2 fresh red chilies (remove the seeds)
1 liter boiling water


Heat the oil in a frying-pan and fry the garlic light golden. Add the sliced skinned tomatoes and simmer 5 minutes. Add the washed lentils and simmer shortly. Add salt, pepper, ginger, chili and boiling water. Cover the pan and simmer the mixture on a low fire for 60 minutes. Serve with injera.


Serves 4.


country : Eritrea

course : vegan dish


source : Patricia Plummer [IRE_Potluck]