Name: Ye’misser Alicha (Tender Red Lentils in a Mild Garlic-Ginger Sauce)
Yield: Makes 4 cups
Cuisine: Ethiopian
Ingredients: 2 cups reserved lentil cooking water or Sleepy Vegetable Stock; ¼ teaspoon ground turmeric; ¼ teaspoon ground cardamom; ½ teaspoon salt, plus more if desired; 2 teaspoons peeled and grated fresh ginger; 6 cloves garlic, pressed or grated (1 tablespoon); 2 jalapeño chiles, seeded, veined, and quartered lengthwise; Freshly ground black pepper; 2 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; ¼ cup yellow or white onion, minced (½ cup); 5 cups water; 1 cup dried red lentils

Preparation info

Makes
4 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

If you’re familiar with Indian food, you’ll notice that this dish is very similar to a mild masoor dal. This is also one of the fastest wot to make because the red lentils cook so quickly. This dish might look a little thin when it’s done cooking, but will thicken up as soon as it comes off the heat.

Ingredients

1 cup dried red lentils
5 cups water
¼ cup

Africa
Ethiopia
Main course
Stew
Vegan
Gluten-free

Method

Put the lentils and water in a large saucepan and bring to a boil over high heat. Decrease the heat to medium-high and simmer, skimming off any foam that forms with a large spoon. Cook uncovered, stirring occasionally, until just soft, 8 to 10 minutes. Drain the lentils and reserve 2 cups of the cookin