Ethiopian Red Lentils (Misir Wat) What

• 1/2 pkt (15 g) Ethiopian spice 
• 200 g red lentils 
• 1 onion, chopped 
• 1 tbsp tomato paste 
• 1 tomato, chopped 
• 1 carrot, chopped 
• 100 g fresh spinach 
• 2 cups vegetable stock 
• 1 tbsp lemon juice

STEP 1

Sauté onion, 5 min. Add spice, sauté 1 min, Add tomato and tomato paste, sauté 1 min. 

STEP 2

Add lentils, carrot and stock. Bring to the boil. Reduce to low, cover and cook for 20 min.

STEP 3

Stir in spinach and lemon juice, let rest 2 min.

HOW TO SERVE

Serve with flat bread or rice and garnish with fresh parsley leaves.

HINTS & TIPS

SIDES & CONDIMENTS

Ethiopian minced greens:

• 200 g kale or spinach steamed
• 1/2 tsp chilli flakes
• 1/2 tsp Berbere or paprika
• 1 clove garlic crushed

Sauté garlic and spices 2 min, add in steamed greens and let rest 2 min.

SWAPS & ALTERNATIVES

Veggie combos: omit spinach leaves and replace with the side of minced greens.

Alternative: add in 200 g roasted eggplant for a heartier meal. Traditionally, 2-3 boiled eggs are added for extra protein.