Chef Mimi Selam of Mimi’s Cooking Class joined us at MCFM recently and showed us how to make two Ethiopian and Eritrean dishes, Misir Wot (lentil sauce) and Gomen (a vegetable dish made with cabbage and carrots). Find fresh market ingredients at MCFM, and check out Mimi’s upcoming cooking class opportunities on her website!
Misir Wot (Lentil Sauce)
By Mimi Selam
Ingredients
- 2 tablespoons oil of your choice
- ½ onion, finely chopped
- 1 or 2 clove garlic, minced (or ¼ tsp garlic powder)
- ½ teaspoon ginger powder (or 1 tsp fresh ginger, minced)
- 1 teaspoon Berbere spice or ½ teaspoon Turmeric powder
- ½ cup water
- 8 oz can tomato sauce
- 1 cup cooked pink/red lentils (either cooked yourself or canned)
- Salt and pepper, to taste
- Serve with Injera bread or grain of choice
Instructions
- In a medium pan over medium heat add oil.
- Add onion and sauté until translucent color.
- Add garlic and ginger, sauté one minute.
- Add 1 teaspoon Berbere spice or Turmeric (choose one), stir for 20 seconds, then add water and tomato sauce. Bring to a boil. Tip: You can also make two different lentil sauces at the same time if you’d like, one pot with Berbere and another pot with Turmeric. They are both super delicious!
- Add the cooked lentils. Cook on low heat until the lentils completely disintegrate and look creamy (about 2-5 minutes using already cooked lentils).
- Season with salt and pepper, to taste.
- Turn heat off. Enjoy with Injera bread, cous cous, brown rice or another type of bread!
