We finally finally had a sunny day & I felt energetic.
There has been a Twitter thread about some racist people fussing & complaining abour photos of Ethopian food, & I have the lentils & spices, so I made this dish
https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils/
PREP TIME
10minutes mins
COOK TIME
55minutes mins
TOTAL TIME
1hour hr 5minutes mins
INGREDIENTS
4 tablespoons niter kibbeh , divided ** I used the Indian Ghee I had on hand
1 large yellow onion, very finely diced
3 cloves garlic, finely minced
1 Roma tomato, very finely chopped
3 tablespoons tomato paste
2 tablespoons bebere , divided
Homemade Berbere (strongly recommended)** I used the berbere spice I already had
1 cup red lentils, rinsed
2 1/2 cups Chicken Broth
vegetarians: use Vegetable Broth
1 teaspoon salt
INSTRUCTIONS
Melt 3 tablespoons of the niter kibbeh in a medium stock pot.
Add the onions and cook over medium-high heat for 8-10 minutes until golden brown.
Add the garlic, tomatoes, tomato paste and 1 tablespoon of the berbere and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.
Add the lentils, broth and salt, bring it to a boil, reduce the heat to low and cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft.
Stir in the remaining tablespoon of niter kibbeh and berbere. Simmer for a couple more minutes. Add salt to taste.
decafe tea.
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