Laurens van der Post, traveler and author, wrote that the Ethiopian system of fasting - refraining from meat and fish - especially during the eight weeks of Lent before Easter has “compelled (them) to concentrate on vegetarian substitutes for meat as no other culture in Africa has done”. This has produced a rich variety of vegetable wats or stews using a spice paste (berberé) combined with lentils, as in this recipe, or with other vegetables and pulses.
1 onion, chopped
2 - 3 teaspoons berberé paste
2 cloves garlic, crushed
2 cups / 450 g brown or red lentils, cooked
water
oil
salt
Heat 1 tablespoon of oil in a heavy pan and sauté the onion. When it is soft and turning golden, add the berberé paste and garlic and mix in well.
Cook for a minute or two and then add a little water and 2 more tablespoons of oil.
Mash the cooked lentils and put these into the onion mix; stir often so that the mixture does not burn.
Now pour in a little more water and sprinkle in salt to taste. Cook for 5 - 10 minutes longer to let the flavors expand and then set aside to cool. Serve warm or cool with funkaso (millet pancakes).
Serves 4 - 6.
country : Ethiopia
course : vegan dish
source : The World in Your Kitchen : Vegetarian recipes from Africa, Asia and Latin Americafor Western kitchens with country Information and food facts / Troth Wells