Unfortunately, since this is quarantine, I had to make do with what was out there. I could not find ANY lentils at my local Stop & Shop. I decided to use kidney beans and pinto beans. They won't have the silky taste of lentils but they will add a robustness to it.
I also used a yellow onion and fresh vine ripe tomatoes. The last isn't included but I felt they would add more flavor.
It also requires oil and spiced butter. I used olive oil, richer in taste and Country Crock. Spiced butter is butter mixed with Berbere spices which I will have the second time I make it.
The onions and tomatoes were roughly diced and added as were the beans. The recipe also calls for two teaspoons of minced garlic. I used two cloves, sliced.
I feel it adds more flavor than the minced.
There are also the spices. I didn't have the Berbere spice mix so I created my own, more or less according to the recipe.
As you can see , there's crushed red pepper for bite along with cumin,turmeric and curry powder. The recipe called for smoked paprika, I didn't have that or ginger for that matter. I used a heaping tablespoon or two of Pereg's Spanish paprika.
Also added to the mix were three cups of vegetable broth (I used Knorr's) cooked quickly in the microwave.
This is the beans added.
I realized it needed the tomato paste required.It was too soupy without it.
I cooked it for half an hour and it came out perfectly. The texture was satiny and the taste was a well blended mix of tomatoes , onions and spices .I liked it a lot and served with with brown rice. I would have liked to have served it with the Ethiopian bread, injera. Another recipe I have to try.
Will I make this again? Most definitely and with lentils and ginger for a more authentic taste. I like this and will serve it again.It's a great week night dish that easily translates into leftovers. I can't wait to try more Ethiopian dishes!
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