Hi folks! *waves at the old people and the new people, too*
slammed with orders at work and typing this real fast during my coffee break lazy again this week. So you have to go to someone else’s website to get the recipe! BWAHAHAHA!
Oh, well, at least it’s the Post-Punk Kitchen. Click me for yummy Ethiopian Lentil and Tomato Stew recipe!.
Now, for my substitutions list:
- If you don’t have any of the spices *coughhungarianpaprikacough*, just add what you do have. I’d say the must-haves in this recipe are the four Cs: cumin, coriander, cayenne, and cardomon.
- Any color lentils will do. Just make sure you don’t overcook them (the red ones, I scorch all the time)
- 1 can of diced tomatoes will do if you can’t get real tomatoes yet.
- To de-oil the recipe (for our Orthodoxen friends), don’t bother sauteeing, just dump everything except the lentils together and simmer until the veg are tender (dice really fine, though).
- Injera is a yeast bread made from, uh, some grain I can’t recall. Any flatbread should go well with this.