Project Description

ETHIOPIAN
RED LENTILS (MISIR WAT)

OUR FAVOURITE

4

10 min

20 min

Slow Cook

Grill

WHAT YOU NEED

  • 1/2 pkt (15 g) Ethiopian spice
  • 200 g red lentils
  • 1 onion, chopped
  • 1 tbsp tomato paste
  • 1 tomato, chopped
  • 1 carrot, chopped
  • 100 g fresh spinach
  • 2 cups vegetable stock
  • 1 tbsp lemon juice

HOW TO MAKE

Sauté onion, 5 min. Add spice, sauté 1 min, Add tomato and tomato paste, sauté 1 min.

Add lentils, carrot and stock. Bring to the boil. Reduce to low, cover and cook for 20 min.

Stir in spinach and lemon juice, let rest 2 min.

HOW TO SERVE

Serve with flat bread or rice and garnish with fresh parsley leaves.

HINTS & TIPS

SIDES & CONDIMENTS

Ethiopian minced greens:
200 g kale or spinach steamed
1/2 tsp chilli flakes
1/2 tsp Berbere or paprika
1 clove garlic crushed
Sauté garlic and spices 2 min, add in steamed greens and let rest 2 min.

SWAPS & ALTERNATIVES*

VEGGIE COMBO
Omit spinach leaves and replace with the side of minced greens.
ALTERNATIVE
Add in 200 g roasted eggplant for a heartier meal. Traditionally, 2-3 boiled eggs are added for extra protein.

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ORIGINS

Berbere spice comes from the Ethiopian word barbare. Barbare translates to “hot” and comes from the Ancient Ethiopian word for pepper, papare. This dish came into being no one is sure, but historians speculate that its origins lie in the era when Ethiopians controlled the route to the silk road from the Red Sea during the 11th century AD.

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