Misir wot red lentils with teff and greens

Ingredients

For 1 serving

• Red lentils70 g
• Teff45 g
• Onion100 g
• Garlic2 cloves
• Ginger5 g
• Tomato paste15 g
• Paprika1 teaspoon
• Cayenne pepper1 pinch
• Fenugreek1 pinch
• Cardamom1 pinch
• Extra virgin olive oil10 g
• Spinach100 g
• Saltto taste

Method

1. Rinse the teff, put it in a small pan with about four times its volume of water and a pinch of salt, bring to the boil, cover and cook over low heat for 15 minutes, until it has absorbed the water and is soft.
2. Meanwhile very finely chop the onion and cook it in a dry casserole over medium-low heat for 8–10 minutes, stirring, until wilted and golden: the Ethiopian way, with no fat at first.
3. Add the oil, the grated garlic and ginger, the tomato purée, paprika, chilli, fenugreek and cardamom and stir for 2 minutes, until the mixture turns dark and fragrant.
4. Rinse the red lentils, add them with about two generous glasses of water and a pinch of salt and cook over medium-low heat for 20 minutes, stirring often, until broken down and creamy.
5. Wash the spinach and wilt it in a frying pan with a pinch of salt for 2–3 minutes, until it collapses.
6. Serve the wot with the teff and the spinach on the side.