Recipe courtesy of Woinee Mariam
Alicha Misir
- Level: Easy
- Yield: 4 to 6 servings (about 3 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 274
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 26
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 539
- Total: 25 min
- Active: 25 min
Ingredients
Lentils:
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
Tomato Salad:
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
- 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.