(For all ingredients, please use organic versions if available) Yemsir Wot (Lentil Stew) Lentils Coarsely ground lentils 2 bulbs of red onions Garlic 1 tablespoon Ethiopian red pepper Salt Oil ½ liter water Serve with Injera Yeshiro Wot (Spicy Chickpea Stew)Chickpea flour Red onion Tomato 1 bulb of garlic 1 tablespoon Ethiopian red pepper Salt Oil Yemsir Wot- Chop the red onions and cook it.
- Put the sauce pan on the stove, and add in 2 tablespoons of the cooked onion, stir it slowly.
- Add in a bit of oil.
- Add in a small amount of garlic for flavor.
- Add in 1 tablespoon of the Ethiopian red pepper.
- Stir.
- Add in about ½ liter of water. Let it boils. Cover the lid to speed up the process.
- Add in the coarsely ground lentils. Not too much because lentils expand by cooking.
- Let it cooked for about 20 or 25 minutes.
- Cover the lid. Stir once a while so that it won’t stick to the pan.
- Add more water if necessary.
- Add in 2 tablespoon of salt. Stir.
- When the lentils are ready, take them out and put them on Injera, and serve.
Yeshiro Wot- Put 1 tablespoon of cooked red onion in a clay pot, add in oil, and roast it.
- When the red onions looks brown, add in 1 tablespoon of Ethiopian red pepper. Roast it for about 1 to 3 minutes.
- Add in the garlic.
- Add in ½ liter of water.
- Add in the shiro flour to make it thicker.
- Add in some salt.
- Cover it.
- Stir it, and add in some black pepper for tasting.
- Add in some tomato for tasting.
- Ready to be served.
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