BIRSEN
Redsplitlentils
SERVES4 ASPARTOFA SHAREDMEAL// PREPTIME 10 MINS// COOK 35 MIN
“Legumesarea bigpartofEthiopiancooking,andmyfavouritelegume
dishofallis birsen,alsoknownasmesirinAmharic,”saysAlemayoh.
“Mymothersaysshort-cuttingthewashingprocesswillgiveyouindigestion.
It also gives the lentils an earthy flavour, which you want to avoid.”
200 gm(1cup)redsplitlentils
1 tbspneutraloil,suchas
sunflower
1 onion,finelydiced
1 largecannedtomatowith
a spoonfulofjuice
1 tbspfinelychoppedgarlic
(2-3largecloves)
1 tbspberbere(seenotep76)
InjeraorLebanesebread,
to serve (see recipe p76).
1 Washlentils until the water
runsclear.
2 Heatoilina smallcasserole
orheavy-basedsaucepanover
mediumheat.Addonionand
sautéuntilit softensandstarts
tobrown(8-10minutes).Add
garlicandsautéuntilsoft(1-2
minutes),thenaddberbereand
stirtocombine.Addlentils,
tomatoandjuice,and11/2cups
water.Seasonwithsalt,then
crushtomatoeswitha spoon
tocombine.Cover,bringtoa
simmer,thenreduceheattolow
andcookuntillentilsaretender
(20-25minutes).If mixtureis
toothickadd2-3tbspwater.
Thisis bestservedoninjera
or Lebanese bread.➤“Foodis not
onlysustenance.
Ittellsthestories
below the surface.”