If you’ve eaten at an Ethiopian restaurant in the United States, you’ve likely encountered misir we’et, a saucy lentil dish that can be swiped with injera or spooned up like soup. But as this recipe from Kitchen Cabinet members Mulugeta Gebregziabher and Abby Teklehaimanot shows, the popular preparation doesn’t require a commercial kitchen or professional-level skills.
Misir means “lentils” in Amharic, and “alicha” indicates the spicing is mild. To make keey misir we’et, or spicy lentil sauce, swap out the turmeric for no more than 2 tablespoons of berbere. Either way, the recipe as written is vegan: If you’re comfortable with animal byproducts, clarified butter can be substituted for olive oil.
Finally, don't be alarmed by the hue of the misir we'et pictured here: Red lentils, sometimes sold as pink lentils, turn yellow when cooked.
— Hanna Raskin