black lentils 


(4-6 servings)

  • onion (1 small)

  • garlic (3 cloves)

  • mustard seeds(1/2 teaspoon)

  • fennel seeds (1/2 teaspoon)

  • coriander seeds (1/2 teaspoon)

  • turmeric (1/4 teaspoon)

  • black lentils (1 cup)

  • ghee (from grass-fed cow) or niter kibbeh (Ethiopian spiced ghee) ( 2 Tbs)



  • Heat ghee over medium heat and add the spices: mustard, fennel, coriander seeds, and turmeric. When the spices start to release their aromas, add onion and saute until it softens. 

  • Add garlic, lentils, and water or vegetable stock. Start with three parts water to one part lentils; add water as needed. Turn the heat down to low, cover the pot and simmer for about 15 - 20 minutes or until lentils become tender. 


  • Serve with kefir or yogurt, and herbs of your choice (mint, tarragon, thyme, sage...)

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