AuthorEden HagosYields4 ServingsCategoryAfrican
One of the first dishes my parents taught me to make is miser/misir, a spicy Ethiopian lentil dish, so it’s what I’ll share with y’all first too!
The key to the perfect miser, in my opinion, is lightly caramelizing the onions before adding the Berbere spice & garlic. I’ve been using Canola oil for years to cook miser, but had no idea till recently that the canola oil that’s been holding me and my fam down for years in the kitchen, is a Canadian product.
Here's my recipe. I hope you love it!
Ingredients
Directions
Cook onions in the canola oil until they begin to get brown and caramelize.
Add the Berbere spice and finely chopped garlic to the onions and stir to combine for about a minute.
Add the lentils, crushed tomatoes and just enough water to help the mixture simmer and soften the lentils. Cook the mixture on medium heat for 30-40 minutes until it begins to thicken.
Once the misir thickens, add the the whole jalapeno pepper and cook for 1-2 minutes for the heat and flavour to infuse with the lentils.
Serve the misir with 100% Teff Injera or rice, if you don’t have access to injera bread.
Enjoy!
Ingredients
Directions
Cook onions in the canola oil until they begin to get brown and caramelize.
Add the Berbere spice and finely chopped garlic to the onions and stir to combine for about a minute.
Add the lentils, crushed tomatoes and just enough water to help the mixture simmer and soften the lentils. Cook the mixture on medium heat for 30-40 minutes until it begins to thicken.
Once the misir thickens, add the the whole jalapeno pepper and cook for 1-2 minutes for the heat and flavour to infuse with the lentils.
Serve the misir with 100% Teff Injera or rice, if you don’t have access to injera bread.
Enjoy!
