Ethiopian Berbere Lentils (Yemisir Wot)
I have been experimenting a bit with Ethiopian inspired cooking recently, and this was a huge success:
I used canola oil instead of coconut and cut it to 1/4 cup, and used between 1/4 and 1/3 of a cup of the Berbere spice. It turned out very easy and very delicious. The leftovers were even better. We ate it with injera bread from the Ethiopian shop where I bought the Berbere spice, but it would also be good over rice or you can make your own injera at home.
I also made the turmeric split peas from the same blog, and while they weren't perfect (I undercooked them) they tasted amazing.
A co worker had a lunch that smelled so amazing, he said it was berbere! Unfortunately I couldn't taste because it was chicken, but I've been on a mission to make something with berbere!
I have everything now to make the spice mix, if I don't have lentils I'll do tempeh!
thanks for posting this!
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