1. In pan, cook the lentils in 3 1/2c of the water over low heat for about 1/2 hour, or until the lentil are soft and the water has almost completely evaporated. 2. Set aside. In a dry pan, stir fry the onions for 2 mins, add the oil and stir fry 2 mins more. 3. Add the remaining 1/2c water, the tomato paste, chow, and salt and continue to stir. 4. Add the red lentils and mix well over moderate heat for 3 mins until everything is reduced to a thick, well seasoned puree. 5. Serve warm with Injeera. ---------------------------------------------------------------------------
Nutrition
Ingredients
