Dinner · 40 min · ethiopian

Misir Alicha

Ethiopian flavors, weeknight effort. Red lentils meets yellow onion in a 40-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Red lentils
• 1 Yellow onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 1 tbsp Turmeric
• 2 tbsp Niter kibbeh
• 4 cups Vegetable stock
• 2 Carrots
• 1 Jalapeño
• 1 tbsp Lemon juice

Steps

1. Rinse the lentils. Soften the diced onion in niter kibbeh (or oil) 7 minutes until golden and sweet.
2. Add the garlic, ginger, and turmeric; cook 1 minute. Add the lentils, stock, diced carrots, and whole jalapeño.
3. Simmer 25 minutes until the lentils melt into a thick golden stew and the carrots are tender.
4. Remove the jalapeño, stir in the lemon juice, and mash a few lentils for extra creaminess.
5. Serve on injera. The gentle twin of misir wat — all comfort, no fire.

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