Name: Alicha Misir
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings (about 3 cups)
Cuisine: african
Ingredients: 1/4 cup olive oil or vegetable oil; 1 small yellow onion, finely chopped; 1 teaspoon finely chopped garlic; 1/2 teaspoon finely chopped peeled fresh ginger; 1/2 teaspoon ground turmeric; 2 to 3 cups hot water; 1 cup dried red lentils, rinsed and drained; Kosher salt; 1 jalapeño, sliced; Injera or rice, for serving; 3 tablespoons olive oil, plus more if needed; 2 large tomatoes, chopped; 1 jalapeño, sliced into thin rounds; 1 lime, juiced; 1/2 small yellow onion, finely chopped; Kosher salt

Directions

Watch how to make this recipe.

For the lentils: Start with warming the oil in a medium pot over medium-high heat. Add the onions and cook, stirring often, until softened and translucent, about 3 minutes. Add the garlic, ginger and turmeric and cook, stirring, until fragrant, 2 to 3 minutes. Gradually add 2 cups of the hot water and bring it to a boil. Add the lentils and 1/4 teaspoon salt and cook, stirring occasionally and adding the remaining hot water as needed, until the lentils are thickened and can be broken with a spoon, 7 to 10 minutes. Add the jalapeño, cover and simmer for 2 minutes and let it settle. Add more salt, to taste.
For the tomato salad: Stir to combine the olive oil, tomatoes, jalapeno, lime juice and onion in a medium bowl. Season with salt and add additional olive oil if needed.
Serve the alicha misir over a flat piece of injera with the tomato salad and rolled, sliced injera on the side. It also can be served spooned over rice.

Alicha Misir

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