“Yemisir Wot or Spicy Red Lentils are a perfect addition to your weeknight meal. This is a simple yet tasty recipe you can use for your vegan meal prep all week.”
Peace Fam!
I love Ethiopian food, and thankfully there is one great place in the city of Atlanta that I love to go out to every so often. Finding vegan recipes for food that I love has proven to be tough. I found this recipe on Spache the Spatula, however, a lot of the recipes I find online are very very bland. I truly believe being vegan does not mean you have to skip out on the taste. They key for me has been to expand my horizons and try other cuisines that have tons of vegan options. Ethiopian food is one of them.
The lentils are rather spicy, so I would adjust the berbere as you see fit. This dish goes with some rice, salad, and another Ethiopian dish called Tikel Gomen. You are probably wondering where the injer bread is, but the way my cooking skills are set up, it will take me a while to learn how to do that. The recipe is also very easy to follow, the trick is finding the seasonings. You can order online or head to Wholefoods to buy it off the rack.
| Servings |
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Ingredients
- 2 small to medium yellow onions chopped
- 2 cloves garlic pureed
- 1 tbsp fresh ginger peeled and pureed
- 1/2 cup berbere spice
- 1 cup dried red lentils washed
- 3 cups water
- kosher salt to taste
Ingredients
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Instructions
- In a large dutch oven, heat the coconut oil over medium-high heat. Add in the onions, and cook, stirring occasionally, for about 8 minutes.
- Add in the garlic, ginger, and berbere, and cook for 1 to 2 minutes, until fragrant. Add in the lentils and cook for 1 minute more. Add in the water and bring to a boil. Reduce heat to a simmer, and cook for 30-45 minutes until thick and the the lentils have broken down a bit. Season, to taste, with salt.
| Servings |
|
Ingredients
- 2 small to medium yellow onions chopped
- 2 cloves garlic pureed
- 1 tbsp fresh ginger peeled and pureed
- 1/2 cup berbere spice
- 1 cup dried red lentils washed
- 3 cups water
- kosher salt to taste
Ingredients
|
|
Instructions
- In a large dutch oven, heat the coconut oil over medium-high heat. Add in the onions, and cook, stirring occasionally, for about 8 minutes.
- Add in the garlic, ginger, and berbere, and cook for 1 to 2 minutes, until fragrant. Add in the lentils and cook for 1 minute more. Add in the water and bring to a boil. Reduce heat to a simmer, and cook for 30-45 minutes until thick and the the lentils have broken down a bit. Season, to taste, with salt.
