Ethiopian Cookbook: Authentic Recipes from Ethiopia Africa by Laura Sommers

Author:Laura Sommers [Sommers, Laura]
Language: eng
Format: epub
Published: 2023-07-05T00:00:00+00:00

Kik Alicha (Ethiopian Yellow Split Pea Stew)

Ingredients:

1 cup split yellow lentils (chana dal), rinsed and drained

2 tbsps. niter kibbeh (Ethiopian spiced clarified butter) or regular butter

1 large onion, finely chopped

3 cloves garlic, minced

1 tsp. grated ginger

1 tsp. ground turmeric

1/2 tsp. ground cumin

1/2 tsp. ground coriander

3 cups vegetable broth or water

Salt, to taste

Fresh cilantro, chopped (for garnish)

Directions:

In a large pot or saucepan, heat the niter kibbeh or butter over medium heat.

Add the chopped onions and sauté until they become soft and translucent, about 5-7 minutes.

Add the minced garlic, grated ginger, ground turmeric, ground cumin, and ground coriander to the pot.

Stir well to coat the onions with the spices and cook for an additional 2 minutes to release the flavors.

Add the rinsed split yellow lentils to the pot and stir them with the onion-spice mixture.

Pour in the vegetable broth or water, and bring to a boil.

Reduce the heat to low, cover the pot, and let the lentils simmer for about 30-40 minutes, or until they become tender and start to break down.

Stir occasionally to prevent sticking.

Check the lentils for desired tenderness.

If needed, add more broth or water and continue cooking until the lentils reach the desired consistency.

Season with salt to taste.

Remove from heat and garnish with chopped cilantro.

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