📝 About This Recipe
A cornerstone of the Ethiopian 'Yetsom' (fasting) platter, Misir Alicha is a comforting, mild, and aromatic yellow lentil stew. Unlike its fiery red cousin, Misir Wot, this dish celebrates the delicate sweetness of turmeric and ginger, simmered slowly with the holy trinity of Ethiopian aromatics. It is a silky, protein-packed vegan masterpiece that offers a soothing counterpoint to spicier dishes on an Injera spread.
🥗 Ingredients
The Lentils
- 2 cups Split Yellow Lentils (rinsed thoroughly until water runs clear)
- 5 cups Water (filtered water is best for flavor)
The Aromatics
- 2 large Red Onions (very finely minced, almost a paste)
- 5-6 cloves Garlic (pressed or finely grated)
- 2 tablespoons Fresh Ginger (finely grated)
- 2 pieces Green Chilies (whole, slit down the middle for flavor without heat)
Oils and Spices
- 1/3 cup Vegetable Oil (or Niter Kibbeh for a non-vegan version)
- 1 teaspoon Turmeric Powder (provides the signature golden hue)
- 1/2 teaspoon Ground Cardamom (preferably black cardamom for authenticity)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon White Pepper (finely ground)
👨🍳 Instructions
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1
Rinse the split yellow lentils in a fine-mesh sieve under cold running water. Continue rinsing until the water is no longer cloudy, then drain and set aside.
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2
In a heavy-bottomed pot or Dutch oven, add the finely minced onions. Cook them over medium heat without oil for 5-7 minutes, stirring constantly to draw out moisture until they are soft and translucent.
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3
Add the vegetable oil to the onions. Sauté for another 5 minutes until the onions begin to turn a light golden color, but do not let them brown or crisp.
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4
Stir in the grated garlic and ginger. Cook for 2-3 minutes until the raw aroma dissipates and the kitchen smells fragrant.
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5
Add the turmeric powder and ground cardamom to the oil and aromatics. Stir well for 1 minute to 'bloom' the spices, which intensifies their flavor and color.
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6
Add the rinsed lentils to the pot. Stir to coat every lentil in the aromatic oil and spice mixture for about 2 minutes.
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7
Pour in 4 cups of the water and add the salt and white pepper. Bring the mixture to a gentle boil.
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8
Reduce the heat to low, cover the pot, and simmer. Stir occasionally to prevent the lentils from sticking to the bottom.
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9
After 20 minutes, check the consistency. The lentils should be softening. If the stew looks too dry, add the remaining 1 cup of water.
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10
Continue to simmer for another 15-20 minutes. Use the back of your wooden spoon to slightly mash some of the lentils against the side of the pot to create a creamy texture.
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11
Drop in the slit green chilies during the last 10 minutes of cooking. This adds a bright, vegetal aroma without making the dish spicy.
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12
The Misir Alicha is done when the lentils are completely tender and have formed a thick, porridge-like consistency. Taste and adjust salt if necessary.
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13
Remove from heat and let the stew sit for 5 minutes before serving; this allows the flavors to settle and the texture to thicken further.
💡 Chef's Tips
For the most authentic texture, mince your onions as finely as possible; they should practically melt into the sauce. If you aren't strictly vegan, finishing the dish with a tablespoon of Niter Kibbeh (Ethiopian spiced butter) adds an incredible layer of complexity. Do not skip the 'dry roasting' of the onions at the beginning; this is a traditional technique that develops deep flavor without burning. If the stew becomes too thick upon standing, simply stir in a splash of warm water to reach your desired consistency. Yellow split peas can be used if lentils are unavailable, but they will require a longer soaking and cooking time.
🍽️ Serving Suggestions
Serve warm on a large piece of Injera (Ethiopian sourdough flatbread) to soak up the juices. Pair with Gomen (braised collard greens) and Key Sir Wot (beet stew) for a colorful vegetarian platter. A side of Ayib (Ethiopian fresh cheese) or Greek yogurt provides a cool, creamy contrast. Enjoy with a glass of Tej (Ethiopian honey wine) or a light, crisp lager. Serve alongside a fresh tomato and onion salad (Timatim Salata) for a burst of acidity.