Cookbook
Misir Wat (Ethiopian Spiced Red Lentils)
6 servings
doses10 minutes
tempo ativo1 hour 5 minutes
tempo totalIngredientes
4 tablespoons niter kibbeh (, divided)
1 large yellow onion, very finely diced
3 cloves garlic, finely minced
1 Roma tomato, very finely chopped
3 tablespoons tomato paste
2 tablespoons bebere (, divided)
Homemade Berbere (strongly recommended)
1 cup red lentils, rinsed
2 1/2 cups Aneto All-Natural Chicken Broth
vegetarians: use Aneto Vegetable Broth
1 teaspoon salt
Instruções
Melt 3 tablespoons of the niter kibbeh in a medium stock pot. Add the onions and cook over medium-high heat for 8-10 minutes until golden brown.
Add the garlic, tomatoes, tomato paste and 1 tablespoon of the berbere and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.
Add the lentils, broth and salt, bring it to a boil, reduce the heat to low and cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft.
Stir in the remaining tablespoon of niter kibbeh and berbere. Simmer for a couple more minutes. Add salt to taste.
Serve with Ethiopian injera.
Informação Nutricional
Tamanho da Dose
-
Calorias
227 kcal
Gordura Total
10 g
Gordura Saturada
6 g
Gordura Insaturada
-
Gordura Trans
-
Colesterol
25 mg
Sódio
483 mg
Carboidratos Totais
23 g
Fibra Alimentar
9 g
Açúcares Totais
2 g
Proteína
10 g
6 servings
doses10 minutes
tempo ativo1 hour 5 minutes
tempo total