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Monthly Archives: March 2011

Yemisir wat: Ethiopian lentil stew

Yemisir wat (a.k.a., misir we’t, mesir wot, and so on, because I’m poorly transliterating it from another alphabet) is my go-to dish at any Ethiopian restaurant I visit. I’ve always wanted to make it at home, mainly to control the amount of fat that goes in, but most importantly, to consume it without having to […]

Lentil and kale soup

I love many mustard greens and other cruciferous vegetables, but have had a tricky time with kale. No matter how much we sautéed it, with lots of oil and garlic, it remained a bit too tough and a bit too bitter for me. The trick, I found, is to slowly cook it in a soup, […]