Tastes of Ethiopia

 I met up with Sheena last week to deliver some goodies from our mutual insta-friend Silvana.

Sheena was craving Ethiopian cuisine, and we met for lunch at Merkato, in the heart of Little Ethiopia on Fairfax.

I had Asa Tibbs: fried fish with sides of (right to left)
Tomato Salad, Atkit Wot Cabbage, Collards, Misir Wot Lentils, Kik Alicha Yellow Split Peas, served on Injera bread

The mix of flavors was SO delicious!
The takeaway leftovers substantial!
There was so much Injera, I decided to try cooking more of my favorites.

After much Google sleuthing, I landed on these recipes, including the essential Berbere spice blend:

• Berbere spice blend
• Atkit Wat cabbage
• Misir Wot or this version lentils
• Kik Alicha split peas
• Injera bread

and Zigni which sounded so good, and is! beef stew

Linking up with

Michelle's Potpourri

Lentil Soup Recipe

I've been cooking up a storm of late. Here's a great lentil soup that's perfect for this cold time of the year.
I got the original recipe from Epicurious, and have been gradually modifying it ever since I downloaded it in 08.

Lentil Soup
makes about 12 cups

ingredients
• olive oil
• 3 garlic cloves, minced
• 1 med onion, chopped
• 2 med carrots, 1/8" slices
• 2 celery ribs, chopped [I don't add because I don't like celery]
• 3 - 4 small boiling potatoes, 1/2" dice
• 2 bay leaves
• 1 tsp rosemary
• 1/2tsp thyme
• 1/2 tsp ground sage

• 8 c stock
• 16 oz lentils

• 1/4 c basalmic vinegar
garnish

• splash of olive oil
• fresh parsley, chopped fresh [not in photo -- didn't have]
• grated parmesan

Saute the first set of ingredients in a large saucepan until onion is soft
Add stock and lentils
Let come to a boil
Simmer for 20-45 min
NOTE: can add other veggies in a timely manner (so they don't turn to mush). Next time I'm including frozen spinach.
After lentils are cooked, remove from heat and add vinegar
Serve and add garnish