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 tspn Berbere spice; 3 cloves Garlic; 1 tspn Smoked paprika; 1 tspn Ground cumin; 1 knob Ginger; 2 tbsp Tomato paste; 2 cups Organic red lentils; 2 cups Organic veg stock; 4 cups Water; 1 tspn Salt; 1/2 tspn 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 tspn Sea salt; Black pepper; 1 cup Water; 1 tspn 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.

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For

For the spicy lentils

Onions, chopped

tbsp

Olive oil

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Lentils,

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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

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