Ethiopian Lentil Stew (Ye Misr Wot)

Name: Ethiopian Lentil Stew (Ye Misr Wot)
Cuisine: British
Ingredients: 250 g red lentils; 2 white onions diced; 1 red onion diced; 2 tablespoons rapseed or vegetable oil; 500 ml water; 1-2 tablespoons berbere spice (can sub for 1-2tsp of cayenne); 50 g tomato paste; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp ground black cardamom; 1 knob fresh ginger grated; 3 cloves garlic, peeled and crushed; to taste Salt

Sara Telahoun @cook_14382185

Bristol, UK

This my favourite Ethiopian dish, very simple to make and very warming. Can be made as spicy as you like. Usually served with fermented injera bread but tastes just as good with some fluffy rice or flatbread. The key that provides the distinctive flavour is the berbere spice mix which I think can be found in Waitrose. It's a traditional Ethiopian spice mix with lots of flavour and heat. #WorldPulseDay

Sara Telahoun @cook_14382185

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Ingredients

250 gred lentils
2white onions diced
1red onion diced
2 tablespoonsrapseed or vegetable oil
500 mlwater
1-2 tablespoonsberbere spice (can sub for 1-2tsp of cayenne)
50 gtomato paste
1 tspground cumin
1 tspground cinnamon
1 tspground black cardamom
1 knobfresh ginger grated
3 clovesgarlic, peeled and crushed
to tasteSalt

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Steps

1

Prepare all the ingredients.
2

Put the diced onion in a large lidded pot with the oil on medium heat. Cover and stir occasionally for about 5min until the onions are translucent but not brown.
3

Add the tomato paste and stir well. Add all the dry spices and 50ml of water so they don't burn. Stir till everything is combined and cook for a minute or two
4

Add the lentils and the remaining water to the pot and stir till all is combined well. Add the fresh ginger and garlic last.
5

Cook on a medium-low heat for about 10 to 15 minutes or until the lentils are cooked through and the sauce has thickened up. Add more water if it gets too dry. Add salt to your taste and enjoy!