Ethiopian Lentils with Squidgy Bread

Name: Ethiopian Lentils with Squidgy Bread
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 Onions; 1 tbsp Olive oil; 1 tsp Berbere spice; 3 cloves Garlic; 1 tsp Smoked paprika; 1 tsp Ground cumin; 1 knob Ginger; 2 tbsp Tomato paste; 2 cups Organic red lentils; 2 cups Organic veg stock; 4 cups Water; 1 tsp Salt; 1/2 tsp White pepper; Fresh coriander; 1 cup Free from flour, I used free from fairy self raising a mix of teff, buckwheat and sorghum; 1/2 tsp Sea salt; Black pepper; 1 cup Water; 1 tsp Organic apple cider vinegar; Hummus; Cabbage salad; Roast squash; Toasted seeds

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!

Prep

20m

Cook

45m

Total

1h 5m

Ingredients

Method

Turn cooking mode on

Step 1

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.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

For the spicy lentils

Onions, chopped

tbsp

Olive oil

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Your private notes

Only visible to you

Made it?

Lentils,

Pulses,

Grains,

Bread,

Mains

Comments

Cancel

More to explore

Strawberry Coconut Cream Tart with a Crispy Oat Crust

40 minutes

Rustic Cherry Tomato, Cashew Cheese & Pesto Tarts

50 minutes

Almond, Lemon and Rhubarb Cake

1 hour

Pea & Tomato Curry with spiced Tofu & Flatbreads

40 minutes

Festive Olive Dough Ball Wreath Bread with Caramelised Onion and Roast Garlic Hummus and Slaw

2 hr 30 mins

Fresh Smoky Aubergine Panzanella & Chickpea Salad

Creamy Butter Bean Hummus, Rocket Pesto with Roast Seasonal Veg, Two ways

1 hr 15 mins

Gooey Carrot Cake Bake

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!

Prep

20m

Cook

45m

Total

1h 5m

Ingredients

Method

Turn cooking mode on

Step 1

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.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

For the spicy lentils

Onions, chopped

tbsp

Olive oil

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.