| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Ethiopian |
Soups/stews, Ethiopian, Ethnic |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Dried lentils |
| 2 |
qt |
Water |
| 1/4 |
c |
Minced shallots |
| 1 |
|
Clove garlic; minced |
| 1/4 |
c |
Water |
| 2 |
tb |
Berbere |
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
Onion salt |
|
|
Additional water as needed. |
INSTRUCTIONS
Cook lentils in boiling water about 35 - 40 minutes, until soft and tender.
Meanwhile, cook shallots in a dry pan until soft and light brown, stirring
frequently to prevent burning. Add garlic and continue stirring. Add 1/4
cup water, Berbere, and olive oil. Drain and mash lentils and add to
shallot mixture then stir in onion salt. Simmer 30 minutes to 1 hour. You
may need to add more water to keep a consistency similar to oatmeal. Serve
hot or at room temp.
Recipe by Elisabeth Freeman, adapted from Vegetarian Times
This is an Ethiopian recipe. Berbere is a traditional Ethiopian spice,
which is hard to find in the US (don't know about other countries). If you
can't find it, you can fake it. This stew is traditionally served with
injera, a sour, flat bread that is used to scoop up the stew.
Busted and Entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@pipeline.com> on
Oct 28, 1997
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