🇪🇹 Ethiopian / Modern · Lentils, Beans & Vegetarian
🍛 Ethiopian Lentil Curry
ምስር ካሪ — Misir Kari
Ethiopian Lentil Curry — red lentils cooked with an Ethiopian-spiced curry sauce of berbere, turmeric, cardamom, and coriander with tomato and onion. The curry format applied to Ethiopian lentils — the berbere anchors it firmly in Ethiopian territory.
Ethiopian lentil curry represents the modern urban synthesis of the curry format with the berbere tradition — accessible to those who know curry but unmistakably Ethiopian in character.
Ingredients
Equipment: Saucepan
- 1.5 cups red lentils — washed
- 2 onions — diced
- 3 tomatoes — diced
- 3 garlic cloves
- 1 tbsp ginger
- 2 tbsp oil
- 2 tbsp berbere
- 1 tsp turmeric
- 1 tsp ground coriander
- ½ tsp cardamom
- 2 cups water
- 2 tsp salt
Method
- Cook onions until very golden — 10 minutes.
- Add garlic, ginger, berbere, turmeric, coriander, and cardamom. Stir 2 minutes.
- Add tomatoes. Cook 5 minutes.
- Add lentils and water. Bring to a boil.
- Simmer 25—30 minutes until lentils dissolve.
- Season.
Chef Tips
- The berbere gives it an unmistakably Ethiopian character.
Common Mistakes to Avoid
- Under-cooking lentils.
The Science
See ETH101 for red lentil science.
Nutrition (per serving)
Health Benefits
- Very high plant protein.
- Iron and folate from lentils.
Cultural Note
Ethiopian lentil curry demonstrates how Ethiopian food absorbs external influences while retaining its essential identity — the berbere makes it unmistakably Ethiopian regardless of the curry format.
Storage & Serving
Storage: Refrigerate 5 days.
Reheating: Gently.
Serve with: Injera (ETH001), Ethiopian Rice (ETH013)