Sauté onions in olive oil until onions are translucent. Add the garlic and ginger, and sauté for another minute. Add the berbere seasoning and sauté for a few minutes more, stirring occasionally to prevent burning. The onions should start to caramelize.
Add the lentils, tomatoes, red wine, vegetable broth and meatballs, if using, and bring to a boil. Turn heat to simmer and cook uncovered for an hour.
Nutrition information per serving without meatballs:
Calories 230 Fat 6 g Sodium 730 mg
Carbohydrates 35 g Saturated fat 1 g Calcium 54 mg
Protein 13 g Cholesterol 0 mg Dietary fiber 9 g
Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 1 lean meat, ½ fat.
Note: Pili-pili is more commonly known as bird’s-eye peppers, which are common in Kenyan cooking. You can use serrano or any hot chile.
• 1/4 c. (1/2 stick) butter or margarine
• 1/4 c. peanut oil
• 1 tbsp. crushed dried African bird’s-eye chile, pequins or other hot pepper (see Note)
• 4 garlic cloves, minced
• 3 tbsp. lime or lemon juice
• 1 lb. large shrimp or prawns, shelled and deveined
Melt butter and add oil in a pan, and add the crushed chile, garlic and juice. Simmer for a couple of minutes to blend the flavors. Transfer to a ceramic bowl.