Ethiopian Lentil Stew

Source

Okay so I’m Ethiopian and there is definitely an easier way to make this. You don’t need a crockpot or whatever. And I have no idea what those spices are, I just use bebere and you’re supposed to serve it on injera if want it really authentic. The sourness of the bread balances out the taste of the missir. I think it tastes nasty without the injera in my opinion. Oh yeah and no potatoes!! You only use potatoes for dishes like alicha (basically the non-spicy food). I would recommend eating it with hard boiled egg or iab (buttermilk that’s been curdled. I think it’s cottage cheese in English, idk), but no potatoes! If you can’t find the red SPLIT lentils (if you want to make it like this, make sure to use the split lentils), then you can use regular lentils or whole lentils. The color might change on missir but it tastes the same to me. Just use like a regular pot or something. It might take longer, but I’m not sure if you can scale it up if you want to make a lot of missir for guests or whatever. But missir is generally eaten during fasting, so I guess you wouldn’t really give it to guests. Anyway, I’m rambling, so good luck on the missir!
woofers02: Took the time to write down the ingredients cause I wanna make the shit outta this.
Spices
* 1 Tbsp Smoked Paprika
* 1 Tsp Cayenne
* 1/2 Tsp Onion Powder
* 1/2 Tsp Garlic Powder
* 1/2 Tsp Cumin
* 1/2 Tsp Coriander
* 1/4 Tsp Cardamom
* 1/4 Tsp Ground Cloves
* 1/4 Tsp Cinnamon
* 1/8 Tsp Nutmeg
* 1/8 Tsp Allspice
Stew
* Oil
* 1/2 Cup Onion diced
* 1 Tsp Grated Ginger
* 4 Cloves Minced Garlic
* 1/2 Cup Tomatoes Chopped
* Salt to taste
* Add spices from above
* 1 Cup Red Lentils
* ~20 Small Red/Yellow Potatoes Halved
* 2 Cups Water
Instant Pot: 15 mins on high
Pan: 20-25 mins on low covered