For the misir wat:
- 1.5 cups dry split red lentils
- 3-4 Tbsp olive oil
- 1 heaping Tbsp Berbere spice
- 1 medium onion
- 3 cloves fresh garlic
- 2.5 cups water
- 5.27 oz tomato paste
- Salt as needed
- Finely chop onion and garlic and sautee in medium sized pot with a few generous tablespoons of olive oil for about 4-5 minutes until onions are soft. Add in tomato paste and Berbere spice and stir until mixed thoroughly. If mixture is too thick, add about 1/4 cup of water. Cook mixture another 2-3 minutes stirring occasionally.
- Place red lentils in a bowl and rinse thoroughly. Once rinsed, add 2.5 cups of fresh water to the bowl and add this to the onion and Berbere mixture. At medium heat, stirring occasionally, simmer until lentils are fully cooked – about 15 or 20 minutes. If mixture becomes dry before lentils are cooked, add small amounts of water to mixture until they are. =Once you know that they are fully cooked, stir in about 1/2 of warm water. Salt to taste. Serve hot with injera.
For the kik alicha:
- 5 large purple onions
- 1 c. olive oil
- 1 (16 oz) bag yellow split peas
- 2 t. tumeric
- Fresh minced garlic to taste
- Salt to taste
- In large, heavy pot, cover peas with 3” water. Bring to a boil. Reduce heat to medium low and cook till tender, about 30-45 minutes.
- Meanwhile, in a large pot, sautee the onions in a bit of the olive oil for about 4-5 minutes, until starting to brown. Puree in a food processor or blender.
- Return the onion puree to the pot. Add the olive oil, turmeric and salt, stirring to combine.
- Add the cooked split peas (water included) to the onion mixture, reduce the heat to a simmer and cook until the consistency is similar to pea soup.
- Stir in garlic and serve with injera.