Vegan & Gluten Free
Ingredients
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1.5 cups of dry split red lentils
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1 heaping tbsp Berbere (buy it now)
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3-4 tbsp olive oil
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1 minced onion
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2-3 minced fresh garlic
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1 minced tomato
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2.5 cups of water
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1 tbsp Mekelsha (finishing spice)
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salt and peppers as needed
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Fassica's Injera bread (gluten free or regular)
Prepare the ingredients
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Mince the onion, tomato and garlic.
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Rinse the lentils.
Instructions
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In a large stock pot, cook the onions on medium/medium-high heat for several minutes, stirring frequently, until they begin to soften and turn translucent.
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Add minced tomato and stir for few more minutes
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Add the oil and cook for a few more minutes
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Add the Berbere and allow the ingredients to simmer together for several minutes
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Add peppers and garlic as needed and stir
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Add red lentils and stir. Let it cook for 3-5 minutes
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Turn the heat to low-medium and simmer, but keep a close eye on the lentils- if the liquid has been absorbed before the lentils have softened, add more water as needed and continue cooking on low heat.
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Garnish with jalapeno, if desired.
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Misir should now be ready. Misir is best served with salad or another Ethiopian dish such asShiro Wot or Atklit wot and eaten using Teff Injera.