Ethiopian Lentil Curry
2 tablespoons vegetable oil
1 onion, diced
2 garlic cloves, minced
1 cup brown lentils
1 cauliflower head, cut into bite size pieces
2 cups frozen peas
1 can tomato paste
1 can crushed tomatoes
1 tablespoon amchar masala
2 tablespoons masala molida, also known as berbere
1/4 cup plain yogurt (optional)
In a large pot heat oil over medium heat. Add onions and sauté until translucent. Add minced garlic and continue to sauté for another minute.
Combine cauliflower, peas and lentils in the pot, sprinkle with amchar massala and massala molida and sauté for 5 minutes.
Pour crushed tomatoes and tomato paste into the pot and stir to combine. Add about two cups of water and bring curry to a boil.
Reduce heat, cover, and simmer on low until lentils are tender; about an hour.
Mix in plain yogurt and serve immediately.