Ingredients
-
1
-
4
-
1
-
4
-
1
-
1
-
4
-
2
-
6
-
-
-
-
-
-
Directions
Misr Wot (Ethiopian Lentil Soup), This was passed to me via a friend from an Ethiopian family Berbere is a spice , The final product is very good; however, the liquid does not cook down in the alloted time I think 4 cups of water is too much liquid for 1 cup of lentils I am going to reduce the amount of water next time use this recipe , This was very nice I made it twice – first as a soup (made as directed) and then as a stew served over rice (used 4-5 cups water) In both cases, I reduced the oil by over half I still found it was too rich for my tastes when served as a soup, but I enjoyed it much more when served as a stew over rice Next time I’ll add a squeeze of lemon juice and try it with injera
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Steps
|
1
Done
|
Rinse Lentils. |
|
2
Done
|
Saute Onions in Oil For 10 Minutes. |
|
3
Done
|
Add Garlic and Stir For 30 Seconds. |
|
4
Done
|
Add Lentils, Water, Tomato and Half of the Berbere. |
|
5
Done
|
Simmer 45 Minutes. |
|
6
Done
|
Add the Other 1/2 of the Berbere Together With the Salt. |
|
7
Done
|
Optional: a Dollop of Plain Yogurt or Sour Cream. |
