**Update: check out my new authentic mesir wot recipe. While the new recipe is more authentic, this one is is just as good with it's brighter, lighter flavor. Take your pick!**
Prep time: 1 cocktail
1 cup red lentils
1/3 cup canola oil
1 medium onion, minced
3 cloves garlic, minced
3 tomatoes, chopped
Juice of 2 lemons
2 tsp berbere (click here for recipe)
¾ tsp salt
a few pinches of chopped fresh parsley (optional)
Injera (click here for recipe)
Combine the lentils with 2 cups of water. Bring to boil, then reduce to simmer, cover and cook until all the water is absorbed, about 20 minutes. Remove from heat.
In a saucepan pan, heat olive oil over medium-high heat. Add onion and garlic, sauté until onion becomes a bit transparent. Stir in lentils and all remaining ingredients. Bring to boil. If it’s too soupy, simmer, stirring frequently until you reach desired consistency. Serve hot with injeera.
Combine the lentils with 2 cups of water. Bring to boil, then reduce to simmer, cover and cook until all the water is absorbed, about 20 minutes. Remove from heat.
In a saucepan pan, heat olive oil over medium-high heat. Add onion and garlic, sauté until onion becomes a bit transparent. Stir in lentils and all remaining ingredients. Bring to boil. If it’s too soupy, simmer, stirring frequently until you reach desired consistency. Serve hot with injeera.
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