Coconut Lentil Pasta (Yemiser Selatta Firfir Be'ingudai)

Yemiser Selatta Firfir Be'ingudai, also known as Coconut Lentil Pasta, is a delicious and comforting dish from Eritrean cuisine. This flavorful pasta is made with lentils, coconut milk, and a blend of aromatic spices, creating a satisfying and hearty meal.

Coconut Lentil Pasta (Yemiser Selatta Firfir Be'ingudai)

Ingredients

  • 1 cup red lentils
  • 2 cups coconut milk
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • Salt to taste
  • 4 cups cooked pasta
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
  2. Add the minced garlic and grated ginger to the pot, and cook for another 2 minutes.
  3. Stir in the turmeric, cumin, paprika, and cayenne pepper, and cook for 1 minute to toast the spices.
  4. Add the red lentils and coconut milk to the pot. Bring to a simmer, then reduce the heat and let it cook for 20-25 minutes, or until the lentils are tender.
  5. Once the lentils are cooked, add the cooked pasta to the pot and stir to combine. Cook for an additional 5 minutes to heat the pasta through.
  6. Season with salt to taste and garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
15g
Fat
12g
Fiber
8g

Supplies

Large pot Wooden spoon Knife Cutting board

Tools

Saucepan Grater

Serving suggestions

Serve the Yemiser Selatta Firfir Be'ingudai with a side of fresh salad and injera, a traditional Eritrean flatbread.

Tips & tricks

For a creamier texture, you can add more coconut milk to the dish. Adjust the level of cayenne pepper to your preferred level of spiciness.

Cost

$10