Ingredients

• Fenugreek 2 teaspoons ground
• Salt ½ teaspoon
• Black pepper ½ teaspoonground
• Nutmeg ½ teaspoon
• Cayenne pepper 4 tablespoons ground
• Ground cinnamon ½ teaspoon
• Allspice ½ teaspoon ground
• Ground coriander ½ teaspoon
• Ginger ½ teaspoon ground
• Garlic powder ½ teaspoon
• Ground turmeric ½ teaspoon
• Ground cloves ½ teaspoon
• Olive oil 2 tablespoons
• Onion 2 minced
• Tomato 4 peeled, diced
• Tomato paste 2 teaspoons
• Garlic clove 3 crushed
• Ginger 1 teaspoon minced
• Ground cumin 1 teaspoon
• Ground cardamom 1 teaspoon
• Red lentils 300 g
• Water 480 ml

Method

• 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.
• Heat a clean medium cast iron skillet - medium heat.
• Add spices, cook until toasted and turn off heat - approx 2 min.
• Add olive oil and onion to a clean hot stockpot.
• Cook - approx 2 min 30 sec.
• Add toasted spices.
• Mix vigorously.
• Cook - approx 4 min 30 sec.
• Mix in tomato and tomato paste to the stockpot.
• Cook - approx 2 min.
• Stir in garlic clove, ginger, ground cumin and ground cardamom.
• Simmer - approx 2 min.
• Add red lentils to the stockpot.
• Stir vigorously until coated - approx 1 min.
• Add water and bring to boil.
• Simmer while stirring occasionally - approx 45 min.

By Chef Haile, at Rosebery Hall. He is from Eritrea and this is a vegan recipe from his gastronomy. We've got loads of recipes on Halls Life to inspire you. You'll be spoilt for choice!