• Chef/Owner of Geni's Ethiopian Corner
Spoon this Ethiopian-spiced lentils stew laced with berbere spice, cardamom and Nigella seeds over injera, the traditional Ethiopian fermented flatbread. Served with a side of delicious curried potatoes and seasonal greens deglazed with white wine.
vegan lentils mesir wat (onions, Berbere spice blend, oil, garlic, ginger, tomatoes, red lentils), injera (teff flour, water), braised greens (kale, onions, oil, oregano, garlic, white wine, cumin, black pepper, chili peppers), curried potatoes (carrots, potatoes, onions, ginger, jalapenos, rosemary, garlic, turmeric, rice bran oil)
it was good, somewhat oily but I think that's how it's is