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Ethiopian Style Lentils \\ Misr Wat

In addition to the teff flour, BandMan also got me some berbere from the Boise International Market for x-mas this year. What's berbere? It's a traditional Ethiopian spice mix and it's the key ingredient in most Ethiopian and Eritrean cuisine. Since I fucking love Ethiopian food, I was pretty stoked that BandMan gifted me the two most essential ingredients in creating it.

Since x-mas, I've used up almost all my teff flour perfecting gluten free pancakes and tiny chocolate cakes (comin' atcha just in time for Valentine's Day), but this is my first dish using the berbere he gifted me.

Let me start with a warning: when FireNips leaves a jalapeno on the counter for over a month, and it's smooth, deep dark green skin gets all wrinkly and bright red and it really no longer resembles a jalapeno, that fucker is HOT; like super duper crazy spicy.

Y'all probably know by now that spice is my thing, but this was beyond my wildest expectations of spicy. But the flavor - girl the flavor was on point; even with the spice and the burning.

I will admit to going back for seconds but I will not admit to going back for thirds if you know what I'm saying. Oh you don't know what I'm saying? Ok well what I'm saying is if you don't like spicy foods, maybe leave out the jalapeno or go for a fresher one that hasn't gotten too spicy with old age.

But don't let the spice scare you. If you like lentils, or Ethiopian food, or trying new things, or eating in general: try it.




2 tbsp olive oil
1 onion, chopped
1 jalapeno, minced
2 tsp minced ginger
3 cloves garlic, minced
2 tbsp berbere
1 c red lentils
4 c vegetable broth
  1. Heat up that olive oil and toss in your onion and jalapeno (if you're using it). Let them cook until the onions are all golden. Took me about 10 minutes to get where I wanted to be.
  2. Add in the ginger, garlic, and berbere and give it a stir for about a minute. You want the onions to be pretty well dressed in berbere.
  3. Add in the lentils and broth; bring everything to a not-so-spectacular simmer and let it do it's thing until the lentils start to break down and thicken up. Took my dish about 35 minutes. 
  4. When it's all good and porridge-y, take it off the heat, adjust the seasonings to your liking, and put a lid on it for about 10 minutes. 
  5. Serve with injera if you got it.


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