Name: Ye’difin Misser Alicha (Hearty Lentils in a Flavorful Garlic-Ginger Sauce)
Yield: Makes 3 cups
Cuisine: Ethiopian
Ingredients: ½ teaspoon ground turmeric; 2 teaspoons peeled and grated fresh ginger; 1½ cups reserved lentil cooking water or Sleepy Vegetable Stock, plus more if desired; 6 cloves garlic, pressed or grated (1 tablespoon); 1 to 2 jalapeño chiles, seeded, veined, and sliced into thin half-moons; 6 fresh basil leaves (optional); 3 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; ½ teaspoon salt, plus more if desired; ¼ onion, minced (½ cup); 1 cup dried green or brown lentils; 6 cups water

Preparation info

Makes
3 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

Here’s an easy, quick, and inexpensive wot. I like to cook the lentils until they’re very tender and toothsome but still hold their shape. And I make sure there’s plenty of sauce to soak into the injera. I also add lots of jalapeño chiles for heat and flavor. Even though the ingredients in this recipe are similar to Ye’ater Kik Alicha, the finished dish has a very different taste and texture.