Ethiopian Lentils with Squidgy Bread
A delicious version of Misir Wat spicy Ethiopian lentils using Berbere spice mix. Served with a lovely gluten-free flatbread to scoop it up - so good!
Ingredients
For the spicy lentils
- 2 onions chopped
- 1 tbsp olive oil
- 1 tsp Berbere spice
- 3 cloves garlic sliced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 knob grated ginger
- 2 tbsp tomato paste
- 2 cups organic red lentils–rinsed well
- 2 cups organic veg stock
- 4 cups water
- 1 tsp salt
- 1/2 tsp white pepper
- Fresh coriander
For the bread
- 1 cup free from flour–I used free from fairy self raising a mix of teff, buckwheat and sorghum
- or a mix of buckwheat and gluten-free white flour
- 1/2 tsp sea salt
- Black pepper
- 1 cup water
- 1 tsp organic apple cider vinegar
Accompanying dishes
- Hummus
- Cabbage salad
- Roast squash
- Toasted seeds
Instructions
To make the lentils
- Add the oil to a large frying pan and heat to a medium heat then add in the onion, fry for approx 5 minutes until soft and browning. Add in the spices, garlic and ginger, stir for a few minutes.
- Add in the tomato paste, lentils, veg stock & water. Simmer for 30 minutes.
- Season well.
To make the bread
- Put the flour and other dry ingredients in a bowl, make a well in the middle and add the olive oil.
- Gradually pour in the water, mixing with a spoon or whisk, until you have a batter like consistency.
- Heat a small/pancake pan until hot, brush with olive oil and pour in the batter. This should make a thick pancake.
- Lower the heat slightly and allow the flatbread to firm up before turning and browning the other side.
- Remove from the pan and top with all the delicious toppings.
Notes
2 servings