dinner

Vegetarian Beyaynetu with Misir Wat and Atakilt Alicha

Name: Vegetarian Beyaynetu with Misir Wat and Atakilt Alicha
Ingredients: 56.4 g Red lentils (dry), for Misir Wat; 141.2 g Sweet potato, peeled and cubed, for Atakilt Alicha; 28.5 g Niter Kibbeh (spiced clarified butter); 84.6 g Onion, yellow, finely diced; 169.4 g Spinach, fresh; 8.5 g Berbere spice blend

Nutrition

698

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Red lentils (dry), for Misir Wat56.4 g

Sweet potato, peeled and cubed, for Atakilt Alicha141.2 g

Niter Kibbeh (spiced clarified butter)28.5 g

Onion, yellow, finely diced84.6 g

Spinach, fresh169.4 g

Berbere spice blend8.5 g

Instructions

Begin by making the Misir Wat: In a heavy-bottomed pot, sweat half of the diced onion until translucent. Add 1 tbsp of Niter Kibbeh and the Berbere spice; bloom the spices until fragrant, about 2 minutes. Stir in the red lentils and 300ml water. Simmer covered for 20-25 minutes until the lentils are soft and have absorbed the liquid, forming a thick, spicy paste.

Prepare the Atakilt Alicha: In a separate pan, sauté the remaining onion until soft. Add the cubed sweet potatoes and a splash of water, covering to steam until tender, about 15 minutes. Stir in the remaining Niter Kibbeh and season with salt and turmeric.

Wilt the spinach: In a hot skillet, quickly sauté the spinach until just collapsed, keeping the vibrant green color intact.

Plating: Traditionally, this is served on a large piece of injera (fermented teff flatbread). Spoon the spicy red lentil Misir Wat in one section, the golden Atakilt Alicha in another, and the sautéed spinach as a fresh contrast. Serve immediately, eating with your hands using extra injera to scoop up the wats.