Our paper pregnancy has had both William and I craving Ethiopian food! Although, we our very blessed to live near an excellent Ethiopian restaurant, we can't afford to eat there (or out anywhere!) very often.
Our friend Heidi gave us enough berbere to get us going and told us about a middle-eastern market nearby that sells fresh injera (or "enjera" as the package says). We found split red lentils at our Harris Teeter, but also found them in bigger bags for less money at the middle-eastern market.
We searched for the simplest recipe with ingredients that we had and threw together "kik wat," a red lentil stew. Recipe follows:
KIK WAT
- 2 cups split lentils
- 1 large onion, chopped
- 3 tablespoons oil
- 5 teaspoons minced garlic
- 2 tablespoons berbere powder (or more)
- 1 teaspoon salt
- 4 cups water
In a big ol' pot cook onion, garlic, and berbere in oil until onion is translucent.
Add lentils and water and cook on low with lid on stirring occasionally for 20-40 minutes or until lentils are tender.
Eat hot with injera or rice.
OUR KIDS LOVED IT!!!! Jeremy said it was "The best Ethiopian food I've ever had." Annika and Marissa got tired of eating the injera and ate small bowls of the lentils with spoons. YUM!
2 comments:
That looks great. I am hungry now. I sure will try this recipe soon. Thanks for sharing.
Lenka
I've been overwhelmed by how complicated Ethiopian recipes seem. Though I'm sure it's just my ignorance. This looks easy and great! Have to confess that we are going to go OUT for Ethiopian tonight--if only I would have seen this recipe sooner...
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