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.
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
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and grated ginger to the pot, and cook for another 2 minutes.
- Stir in the turmeric, cumin, paprika, and cayenne pepper, and cook for 1 minute to toast the spices.
- 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.
- 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.
- 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