Red Lentils | Mesir Wat

Ingredients:

2 Tablespoons oil

1 heaping spoonful Ethiopia Spice Blend

2 cloves garlic, minced

1-inch piece ginger, minched

2 cups red lentils

1 can tomato paste

1 tsp salt

Recipe

1. Place a large sauce pot over medium heat, and the oil and spices and cook 1-2 minutes or until spices have begun to simmer.

2. Add the garlic, ginger, and chopped onions and saute for 3-5 minutes, or until soft. Add the ginger and garlic and saute another 2 minutes.

3. Next add the s tomato paste along with the salt. Add the lentils and 6 cups of water.

4. Cover the pot and bring to a boil. Once boiling, lower the heat and simmer for 20 minutes.

5. Uncover and stir the lentils, then continue to cook uncovered for another 10-15 minutes until a thick porridge-like consistency is reached. 

Yellow Lentils | Kik Alicha

Ingredients:

1 Tablespoon oil

1 Teaspoon Ethiopia Spice Blend

1 cup dried yellow slit peas

2 cloves garlic, minced

1-inch piece ginger, diced

1 yellow onion, minced

3 cups water

1 teaspoon salt

Recipe:

1) Place split peas in medium saucepan. Cover with water; Bring to boil over high heat. Boil 5 minutes (or until soft) and drain.

2) In medium saucepan, heat oil over medium heat.  Add spices, garlic, and ginger, and cook stirring, 1 minute.  Add the onions and sauté until soft.

3) Stir in drained split peas. Cook, stirring, 1 minute and add salt.

3) Add 3 cups water; bring to boil. Cook, stirring occasionally and adding more water if needed, until split peas are very soft and stew is thick and not soupy, about 30 minutes.

Doro Wat | Chicken Curry

Ingredients:

2 Tablespoons Oil

1 heaping spoonful Ethiopia Spice Blend

4 cloves fresh garlic, finely diced

1-inch piece fresh ginger, finely diced

2  large red onions, diced

2 tomatoes, diced

2 large chicken breasts, in 1-inch cubes

1 cup water

1 teaspoon salt

Recipe:

1. Place a large skillet over medium heat, and the oil and spices and cook 1-2 minutes or until spices have begun to simmer.

2. Add the garlic, ginger, and chopped onions and saute for 3-5 minutes, or until soft.

3. Add the tomatoes and let simmer until a mixture becomes like a sauce-like consistency.  Then add the chopped chicken and cook until tender. Top with cilantro and enjoy!

Abesha Gomen | Mixed Veggies

Ingredients:

2 Tbs Oil

1 teaspoon Ethiopia Spice Blend

1 onion, thinly sliced

4 Carrots, thinly sliced

½ head cabbage chredded

2 potatoes, diced into cubes

Recipe:

1) Heat the oil in a skillet over medium heat. Add the spices, and onions in the hot oil about 5 minutes. Stir in carrots, potatoes, and cabbage.

2) Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.