Ethiopian Mild Split Lentils Stew (Yemser Alicha)
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Simple to cook and tasty dish for vegans and lent observers.
- Ready In:
- 40mins
- Serves:
- Units:
ingredients
- 1 cup lentils (split)
- 3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil
- 1 onion (thinly chopped)
- 5 1⁄2 cups water
- 1⁄4 teaspoon turmeric or 1/4 teaspoon curry
- 1⁄2 teaspoon fresh garlic or 1 teaspoon garlic powder
- 1⁄4 teaspoon ginger powder or 1 teaspoon fresh ginger root juice
- 1⁄4 teaspoon white pepper powder
- 1 hot green pepper (seeded, sliced)
- salt and black pepper
directions
- Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it to the boiling water. Cook it for 5 minutes.
- Remove the foam with spoon and discard. Lightly drain the extra water in a container or a cup.
- Meanwhile sauté the onion with ½ cup of water and oil for 5 minutes or until tender.
- To the cooked onion, add ½ cup of water, garlic, ginger, white pepper, curry or turmeric. Stir for 5 minutes;.
- Combine the lentils and the sauce. Mix well. If more water needed, use the water which is set aside. Cook the Stew for 15 minutes or until it simmers.
- Add salt, hot green pepper and mix it well. Remove from heat. Serve it warm or cold.
- Some of the spices could be found in Ethiopian or Indian shops/groceries.
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RECIPE MADE WITH LOVE BY
@yewoinfamilycooking
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@yewoinfamilycooking
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"Simple to cook and tasty dish for vegans and lent observers."
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