The other day Alex and I had this wonderful Ethiopian spicy red lentil stew for dinner. We were so taken with it that we decided to find a recipe to try and make it ourselves. I’m hopping it makes enough for us to eat for several days. I’m going to be a busy girl.
Today, marks two weeks until my oral exams. I spent four hours this morning practicing and reading my practical life album. Tomorrow, I plan on working on practicing language activities then attending a speaking event. Wednesday is my official day back at school after practice teaching.
Yesimir Kik Wot
- 1 cup red lentils
- 1/4 cup oil (I used a combination of vegetable oil and coconut oil)
- 1 sweet onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 2 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce
- 5 cups water
- Soak lentils for at least 1 hour
- Drain lentils and set aside
- Saute onions in the oil until soft and golden
- Add garlic and ginger, saute for 5 minutes
- Add spices, saute over medium heat, stirring constantly
- Add tomato sauce, saute over medium heat stirring constantly until combined and has darkened some- about 5 minutes
- Add soaked, drained lentils, stir to mix
- Add water
- Bring to a boil
- Reduce heat and simmer for one to two hours – until soft and creamy
I wanted to also make Injera bread to go with this, but we could not find the Teff to make it. Also it takes at least 24 hours to 3 days for the mixture to ferment. So if anyone knows where I can find Teff in the D.C. area please let me know. I’d like to try my hand at it someday. If not… well I’ll try and find it when we get to Portland in August.
Well it didn’t turn out quite right. I’ll try something better next time.