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    Home » ethiopian

    Teff Love Review + Ye’difin Misser Alicha -Lentils in Garlic-Ginger Sauce Recipe.

    Published: Mar 15, 2015 · Modified: Feb 19, 2018 by Richa 159 Comments

    Jump to Recipe   Print Recipe

    Ye’difin Misser Alicha – Lentils in Garlic-Ginger Sauce. Easy Ethiopian Lentils. Vegan Gluten-free Soy-free Recipe

    Jump to Recipe   

    teff love 6845

     Teff Love: Adventures in Vegan Ethiopian Cooking was definitely my most anticipated book this year. I have always been intrigued by Ethiopian food. It has layers of complex flavors just like Indian food which cannot immediately be interpreted and need a bit of know how of the spices and methods used. 

    And this book demystifies all that. From the basics about the spices, making your own berbere and seasoned oil to many authentic and fusion dishes. The seasoned oil is highly addictive. It’s amazing how a few spices that I use quite often, in a combination that I have not used before (nigella and carom seeds!), in a method I have not used often (slow simmered instead of the usual high heat tempering in Indian food), lead to a deep complex flavor. 

    I made the berbere paste and seasoned oil and the planned out the menu for the next day! Mushrooms in rosemary onion wine sauce, Red lentils in spicy sauce, Ethiopian roasted Brussels sprouts and Brown lentils in flavorful garlic-ginger sauce and freshly made Injera!

    That was one feast! I have many recipes that I have book marked to try like the Awaze tofu, azifa salad, butecha, tofu dumplings. many more lentil and split pea dishes and the teff brownies!

    teff love 6866

    Ethnic food makes eating lentil and vegetable heavy vegan food easier. Or so I think because you know I love Indian food for the same reason. It is flavorful. It is easy or gets easy with just a little initial pantry and time investment. It is generally flexible to play around with once you get a hang of it. The spices are generally shared over other cuisines like Indian and Mediterranean. I did not have to go to any special store for the book. I already have an extensive Indian pantry :). I also had teff from my gf baking experiments.

    Get your copy of Teff Love today or enter the giveaway at the end of the post!

    I have been putting the seasoned oil in our Tofu scrambles and simple weekday dals! It is just so fabulous. Chapters include tips, equipment, Grocery list (which is great to quickly stock your pantry), Foundations, Breakfast, Appetizers, Spicy sauces, mild sauces, legume based smooth sauces, cooked and cold vegetables, injera based dishes, Stir fries, Dumplings and veggie protein, Beverages and Sweets. 

    If you are sensitive to spices or food that has many spices and oil, use the seasoned oil within a week.

    If you haven’t tried Ethiopian before, serve it differently. Serve the drier lentils with roasted veggies and cooked grains, serve the saucy lentils as a soup with crackers or croutons.  

    eff-love-cover

    Kittee with some fabulous food!

    kitteeberns

    I also made the Injera from scratch from the book. The whole ersho sourdough and the days and days of fermentation. Towards the end, I added a bit of regular white flour instead of all teff for the last day of fermentation and got the beautifully porous Injera. Soft, delicious and perfect. 


    Thankfully I can get as much Injera as I want. I’ve got a couple of Ethiopian restaurants within a 10 block radius!

    Injera! See them exclamations, Clearly very excited. I used my Dosa crepe pan to make them and it worked out perfectly. 

     

    #tefflove injera #ethiopian #dinner

    A photo posted by Vegan Richa (@veganricha) on Feb 18, 2015 at 2:34pm PST

    Perfect carrier for all that Ethiopian food. It takes some patience to make Ethiopian, but it is all worth the effort. I share the recipe of lentils with flavorful garlic ginger sauce Ye’difin Misser Alicha today! 

    teff love review

    Ye’difin Misser Alicha

    from the book Teff Love: Adventures in Vegan Ethiopian Cooking by Kittee Berns (printed with permission from the Book Publishing Co.)

     

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    Ye'difin Misser Alicha - Lentils in Garlic-Ginger Sauce Recipe.

    Ye'difin Misser Alicha - Lentils in Garlic-Ginger Sauce. Easy Ethiopian Lentils. Vegan Gluten-free Soy-free Recipe
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Soup
    Cuisine: ethiopian
    Servings: 2
    Calories: 369kcal
    Author: Kittee Berns

    Ingredients

    • 1 cup (192 g) dried green or brown lentils
    • 6 cups (1500 ml) water
    • ¼ (0.25) onion minced (½ cup)
    • 3 tablespoons Ye’qimem Zeyet page 25 or extra-virgin olive oil
    • ½ teaspoon (0.5 teaspoon) salt plus more if desired
    • 6 cloves garlic pressed or grated (1 tablespoon)
    • 2 teaspoons peeled and grated fresh ginger
    • 6 fresh basil leaves optional
    • ½ teaspoon (0.5 teaspoon) ground turmeric
    • 1½ cups (352.5 g) reserved lentil cooking water or Sleepy Vegetable Stock page 38, plus more if desired
    • 1 to 2 jalapeno chiles seeded, veined, and sliced into thin half-moons

    Instructions

    • Put the lentils and water in a large saucepan and bring to a boil over high heat. Stir to keep the lentils from sticking to the bottom of the pot. Decrease the heat to medium-high and simmer, skimming off and discarding any foam that forms with a large spoon. Cook uncovered, stirring occasionally, until the lentils are tender but still firm, 10 to 12 minutes. Drain the lentils and reserve 2 cups of the cooking water.
    • While the lentils cook, put the onion, Ye’qimem Zeyet, and salt in a large saucepan and cook over medium heat, stirring frequently, until soft and translucent (don’t let the onion brown), about 7 minutes. Add the garlic, ginger, optional basil, and turmeric and cook, stirring almost constantly, for 3 minutes.
    • Stir in the drained lentils and 1 ½ cups of the reserved cooking water. Increase the heat to high and bring to a boil. Decrease the heat to medium and simmer uncovered, stirring frequently, until the lentils are very soft but not mushy and the liquid has reduced and thickened, 10 to 15 minutes. Add the jalapeno chiles during the last 5 minutes of cooking. If the mixture is too thick, add up to ½ cup additional lentil cooking water as needed to thin. Season to taste with additional salt if desired. Discard the basil before serving.

    Notes

    Nutritonal values based on one serving

    Nutrition

    Nutrition Facts
    Ye'difin Misser Alicha - Lentils in Garlic-Ginger Sauce Recipe.
    Amount Per Serving
    Calories 369 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 3g19%
    Sodium 198mg9%
    Potassium 485mg14%
    Carbohydrates 32g11%
    Fiber 14g58%
    Sugar 1g1%
    Protein 12g24%
    Vitamin A 140IU3%
    Vitamin C 14.1mg17%
    Calcium 70mg7%
    Iron 3.9mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    teff love 6871

    The Publishers are giving away a copy of Teff Love to one of the blog readers! (within US). Ends 21st March.

    To Enter, please leave me a comment about what do you find most intimidating about ethnic cuisines like Ethiopian. 

     The giveaway is over. Denise, you get a copy of Teff Love!

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    1. Amanda Munford

      August 19, 2015 at 8:49 pm

      I’ve been intimidated by ingredients I’m not used to. I really need to get over it. I recently moved from San Diego to Wyoming. If I want wonderful exotic food I’m just going to have to make it myself!

      Reply
    2. chris barbe

      May 04, 2015 at 2:05 pm

      All I can say is I’ve been eating Ethiopian Cuisine since a coworker cooked some for me years ago. Belachew not only cooked me some but also treated me to some authentic Ethiopian Restaurants. When I first took my wife to eat Ethiopian food she was very apprehensive. Then when I told her we would all be eating from the same platter she was ready to leave the restaurant. She couldn’t have been happier that I encouraged her to stay. Ethiopian is now our comfort food and my wife has told me I need to learn how to cook it. My first Ethiopian cookbook (Teff Love) is in the mail. I can’t wait to get it. Thanks Richa

      Reply
    3. Jan Scholl

      April 05, 2015 at 8:52 pm

      I think my comment got lost in space. So sad.

      Reply
      • Richa

        April 05, 2015 at 9:57 pm

        got your comment. 🙂 the site has cashe so sometimes it takes a few minutes for the comment to appear.

        Reply
    4. Jan Scholl

      April 05, 2015 at 8:51 pm

      What do I find most intimidating about Ethiopian? I have never made it at home so for me, it’s driving the hour and half to the Detroit suburb of Ferndale to visit the Blue Nile! OMG-I die driving but the food is so so good. I have not been there in a bit-last time was the week before my grandson was born, since we knew the new mama was not gonna be out and about for a bit. Grandson is gonna be three in June. I need a ride, people! Someone take me now! My treat!! And this cookbook is in my cart at Amazon, I just need more stuff to get free shipping.

      Reply
    5. Joseph

      March 24, 2015 at 5:44 pm

      I’ve made a number of Ethiopian dishes, and even made my own berberé. I’m looking forward to trying this recipe and the others in your book! But the injera has escaped me. After a few tries that crashed and burned, I’m hesitant to try again. Maybe your instructions will help!

      Reply
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