#Ethiopian #Food #Misir #Wot

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1½ cup green pea lentils
1 medium chopped red onions
1 large puree tomatoe
5 tablespoon olive oil
1 teaspoon salt
1 teaspoon garlic paste
3 teaspoon berere
water

Boil lentils with ½ teaspoon salt until half cooked, remove foam. Keep lentils aside

Add chopped onions to a nonstick pot, cook until translucent
Add water to the onion, cook till water evaporates
Add olive oil
Add garlic paste
Add tomatoe puree
Cook until oil surfaces
Add berere
Mix
Add lentils
Add enough water to cover the lentils
Add salt
Cook on low heat until water evaporates

Serve with Injera