Ethiopian Vegetarian Brunch: A Mouthwatering Fasolia Tewel Abish Special

Allergens

None

Ingredients

• 1 cup green lentils (uncooked)
• 2 cups water
• 1 tbsp niter kibbeh (Ethiopian spiced butter)
• 1 large onion, chopped
• 2 tomatoes, diced
• 2 carrots, peeled and sliced
• 2 bell peppers, chopped
• 4 cloves garlic, minced
• 1 tbsp berbere (Ethiopian spice blend)
• Salt to taste

Instructions

1. Rinse the lentils under cold water and place them in a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
2. In a large skillet, melt the niter kibbeh over medium heat. Add the onion, tomatoes, carrots, bell peppers, and garlic, and cook until the vegetables are tender, about 10 minutes.
3. Stir in the berbere and salt to taste, then add the cooked lentils. Cook for another 5 minutes, allowing the flavors to meld together.

Chef’s Insight

To maximize the depth of flavor, allow the lentils to soak overnight before cooking. This will help them absorb more of the spices and create a more complex taste profile.

Notes

Serve with a side of yogurt or cottage cheese for extra creaminess and tang.