Friday 18 January 2019

Ethiopian style Red Lentils - Misir Wot




good glug of ghee/oil
1 large onion, finely chopped
3 cloves garlic, crushed
2 or 3 tomatoes, chopped
3 tbsp tomato puree
1 tbsp berbere spice, or more to taste
300g red lentils
700ml veg stock
salt (may not need depending on how salty the stock is)

1. Saute the onion in ghee or oil until soft and golden, not burnt.
2. Add the garlic and simmer for a moment or two.
3. Add the tomatoes and tom puree, and the stock and stir it all together.
4. Stir in the lentils and cook for 20 - 30 mins or so until the lentils are cooked and becoming mushy.

Ideally this would be served with injera bread, some other Ethiopian dishes, such as collard greens, beef curry, chicken curry and fresh cheese. I managed the chicken curry and I even made some fresh cheese, but the bread was a disaster. We ate it with rice, which was still delicious, but I love injera bread.

successful cheese
unsuccessful injera


No comments:

Post a Comment