(For all ingredients, please use organic versions if available) Yemsir Wot (Lentil Stew) Lentils Coarsely ground lentils 2 bulbs of red onions Garlic 1 tablespoon Ethiopian red pepper Salt Oil ½ liter water Serve with Injera Yeshiro Wot (Spicy Chickpea Stew) Chickpea flour Red onion Tomato 1 bulb of garlic 1 tablespoon Ethiopian red pepper Salt Oil
Chop the red onions and cook it.
Put the sauce pan on the stove, and add in 2 tablespoons of the cooked onion, stir it slowly.
Add in a bit of oil.
Add in a small amount of garlic for flavor.
Add in 1 tablespoon of the Ethiopian red pepper.
Add in about ½ liter of water. Let it boils. Cover the lid to speed up the process.
Add in the coarsely ground lentils. Not too much because lentils expand by cooking.
Let it cooked for about 20 or 25 minutes.
Cover the lid. Stir once a while so that it won’t stick to the pan.
Add more water if necessary.
Add in 2 tablespoon of salt. Stir.
When the lentils are ready, take them out and put them on Injera, and serve.
Put 1 tablespoon of cooked red onion in a clay pot, add in oil, and roast it.
When the red onions looks brown, add in 1 tablespoon of Ethiopian red pepper. Roast it for about 1 to 3 minutes.
Add in the garlic.
Add in ½ liter of water.
Add in the shiro flour to make it thicker.
Add in some salt.
Stir it, and add in some black pepper for tasting.