Misir wot med röda linser

Så gör du

1. Cook the onion slowly in a dry or lightly oiled pan until very soft and beginning to brown. This base should taste sweet before the spices are added.
2. Add garlic and berbere and cook briefly, stirring constantly. If the pan looks dry, add a splash of water rather than letting the spice burn.
3. Add tomato, rinsed lentils and water. Bring to a simmer and stir from time to time as the lentils thicken the sauce.
4. Cook about 25 minutes until the lentils are creamy but not completely smooth. Add water if they become too thick before they are tender.
5. Taste for salt and serve hot with injera or flatbread.

1. Cook the onion slowly in a dry or lightly oiled pan until very soft and beginning to brown. This base should taste sweet before the spices are added.
2. Add garlic and berbere and cook briefly, stirring constantly. If the pan looks dry, add a splash of water rather than letting the spice burn.
3. Add tomato, rinsed lentils and water. Bring to a simmer and stir from time to time as the lentils thicken the sauce.
4. Cook about 25 minutes until the lentils are creamy but not completely smooth. Add water if they become too thick before they are tender.
5. Taste for salt and serve hot with injera or flatbread.