Lahoh & Maraq Adas Djiboutien (Spiced Red Lentil & Coconut-Turmeric Stew with Flatbread) – Authentic Djibouti Recipe

Ingredients for Lahoh & Maraq Adas Djiboutien (Spiced Red Lentil & Coconut-Turmeric Stew with Flatbread) (4 Servings)

• 1.25 lbs (or 2.5 cups) split red lentils, prepped into bite-sized pieces
• 1.5 cups diced potatoes and carrots, washed and trimmed
• 1 cup spongy griddled flatbread
• 1 medium onion and 3 cloves garlic, finely minced with xawaash spice blend
• 1.5 tbsp traditional Djibouti seasoning (turmeric, garlic, ginger, fresh cilantro, lime)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and xawaash spice blend for 3–4 minutes until fragrant.
2. Stir in turmeric, garlic, ginger, fresh cilantro, lime and toast for 45 seconds to release the essential oils of Djibouti's kitchen.
3. Add split red lentils and diced potatoes and carrots, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in spongy griddled flatbread, adjust seasoning, and ladle steaming hot into deep bowls.