ALICHA MISIR

Alicha Misir image

Provided by Food Network

Time 25m

Yield 4 to 6 servings (about 3 cups)

Number Of Ingredients 16

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1/4 cup olive oil or vegetable oil
1 small yellow onion, finely chopped
1 teaspoon finely chopped garlic
1/2 teaspoon finely chopped peeled fresh ginger
1/2 teaspoon ground turmeric
2 to 3 cups hot water
1 cup dried red lentils, rinsed and drained
Kosher salt
1 jalapeño, sliced
Injera or rice, for serving
3 tablespoons olive oil, plus more if needed
2 large tomatoes, chopped
1 jalapeño, sliced into thin rounds
1 lime, juiced
1/2 small yellow onion, finely chopped
Kosher salt

Steps:

For the lentils: Start with warming the oil in a medium pot over medium-high heat. Add the onions and cook, stirring often, until softened and translucent, about 3 minutes. Add the garlic, ginger and turmeric and cook, stirring, until fragrant, 2 to 3 minutes. Gradually add 2 cups of the hot water and bring it to a boil. Add the lentils and 1/4 teaspoon salt and cook, stirring occasionally and adding the remaining hot water as needed, until the lentils are thickened and can be broken with a spoon, 7 to 10 minutes. Add the jalapeño, cover and simmer for 2 minutes and let it settle. Add more salt, to taste.
For the tomato salad: Stir to combine the olive oil, tomatoes, jalapeno, lime juice and onion in a medium bowl. Season with salt and add additional olive oil if needed.
Serve the alicha misir over a flat piece of injera with the tomato salad and rolled, sliced injera on the side. It also can be served spooned over rice.