MISIR - EASY, ETHIOPIAN LENTILS
One of the first dishes my parents taught me to make is miser/misir, a spicy Ethiopian lentil dish, so it's what I'll share with y'all first too! The key to the perfect miser, in my opinion, is lightly caramelizing the onions before adding the Berbere spice & garlic. I've been using Canola oil for years to cook miser, but had no idea till recently that the canola oil that's been holding me and my fam down for years in the kitchen, is a Canadian product. Here's my recipe. I hope you love it!
Provided by Eden Hagos
Categories African
Yield 4
Number Of Ingredients 7
Steps:
- Cook onions in the canola oil until they begin to get brown and caramelize.
- Add the Berbere spice and finely chopped garlic to the onions and stir to combine for about a minute.
- Add the lentils, crushed tomatoes and just enough water to help the mixture simmer and soften the lentils. Cook the mixture on medium heat for 30-40 minutes until it begins to thicken.
- Once the misir thickens, add the the whole jalapeno pepper and cook for 1-2 minutes for the heat and flavour to infuse with the lentils.
- Serve the misir with 100% Teff Injera or rice, if you don't have access to injera bread. Enjoy!
Nutrition Facts :
MISIR WOT (SPICY RED LENTILS)
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the lentils in a large bowl and fill with cold water. Massage the lentils with your hands to remove any dirt or debris. Rinse the lentils a few times until the water runs clear. This may require several rinses. Soak the lentils in lukewarm water for approximately 30 minutes.
- Meanwhile, add the onions and tomatoes to a large pot and cook over medium heat until beginning to soften, about 4 minutes. Add the olive oil and cook, stirring occasionally, until the onions are golden brown, 6 to 8 minutes. Make sure the onions do not get too dark. Add the berbere and continue to cook until the berbere is fully combined with the onion and tomato mixture, 2 to 3 minutes. Add 1 cup water and cook the tomato, onion and berbere mixture until it reduces and begins to stick to the pan, about 10 minutes. Using a wooden spoon, scrape the bottom of the pot to bring up the stuck tomatoes and onions. Add another 1 cup water and allow the mixture to reduce again for another 10 minutes. Scrape the bottom of the pot. Add 1 cup water more, reduce again for 10 minutes then scrape the bottom of the pot (Adding and reducing 3 times will give your lentils a rich and layered flavor.) Be sure not to step away from the pot during this process. As Azla says, "Misir wot has jealous tendencies and wants your full, undivided attention from start to finish."
- Strain the soaked lentils in a colander and allow them to drain for a few minutes. Meanwhile, add 8 cups water to the pot and bring to a rolling boil. Add the lentils, reduce the heat to low and simmer, stirring occasionally, until the mixture is thick and the lentils are tender, 25 to 30 minutes. Finish with the ground nutmeg and sea salt to taste. Serve with injera or your favorite whole grain.
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