Spiced Split Pea and Lentil Stew with Injera (Misir and Shuro Wot)

Ingredients

• red lentils200g
• split yellow peas150g
• berbere spice mix3 tbsp
• onions2 large
• garlic cloves6
• fresh ginger1 tbsp
• tomato paste2 tbsp
• vegetable oil60ml
• water1L
• salt1 tsp
• injera4 large pieces
• jalapeño peppers2
• lime juice2 tbsp

Directions

1. 1

   Rinse the red lentils and split peas thoroughly until the water runs clear, then soak them in water for 10 minutes. In a heavy pot, heat the oil over medium heat and sauté the sliced onions for 8-10 minutes until deeply golden, stirring often.

2. 2

   Add the minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in the berbere spice and tomato paste, letting it toast for 2 minutes to unlock its aromatic oils.

3. 3

   Drain the lentils and peas, then add them to the pot with 1 liter of water and salt. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 40 minutes, stirring occasionally to prevent sticking.

4. 4

   While the stew cooks, finely slice the jalapeños (remove seeds for less heat). Once the lentils and peas are soft and the stew has thickened to a porridge-like consistency, stir in the lime juice and most of the jalapeños.

5. 5

   Warm the injera pieces by steaming them in a covered colander over simmering water for 2 minutes. To serve, lay a piece of injera on a plate, spoon the stew into the center, and garnish with the remaining jalapeños. Tear off pieces of injera to scoop the stew, eating with your right hand.