Ethiopian misir wat spiced red lentils with millet

Ingredients

For 1 serving

• Red lentils70 g
• Millet45 g
• Red onion80 g
• Tomato paste1 tablespoon
• Garlic1 clove
• Ginger5 g
• Paprika1 teaspoon
• Cayenne pepper1 pinch
• Fenugreek1 pinch
• Cardamom1 pinch
• Sunflower oil1 teaspoon
• Spinach80 g
• Saltto taste

Method

1. Rinse the millet well in a sieve, put it in a small pan with about twice its volume of salted water, bring to the boil, cover and cook for 15 minutes over a low heat, until it has absorbed the water and is tender; turn off the heat and keep covered.
2. Meanwhile peel and finely chop the red onion, garlic and ginger; rinse the red lentils.
3. Put the onion in a dry frying pan over a medium heat and soften it for 5 minutes, stirring, until soft and slightly dry, as is done in Ethiopia; then add the sunflower oil, garlic, ginger, paprika, chilli powder, fenugreek and cardamom and stir for 1 minute, until fragrant.
4. Add the tomato purée, the lentils and water (about four times the volume of the lentils) and simmer for 20 minutes over a low heat, stirring now and then, until the lentils break down and the stew is thick.
5. Meanwhile wash the spinach; add it for the last 2 minutes, until wilted, and season with salt.
6. Fluff the millet with a fork and serve the wat alongside it.