The season of Lent is a significant part of Ethiopian culture, as many people are followers of the Ethiopian Orthodox Christian Church. During Lent, the 55 days before Easter, followers eat only plant-based foods. During this time especially, lentils and split peas are the main ingredients for Ethiopian dishes.
Lentils are a versatile staple of Ethiopian cuisine, and a great source of both protein and fiber with a nutty flavor. They can be prepared as a stew, mixed with vegetables in a stir fry, added to cold salads, or used as part of an appetizer, as in fried sambusas.
A variety of lentils and split peas are used in Ethiopia. Here are the most common ones:
Red split lentils / Keye Misir
Red split lentils, known as Keye Misir, are typically cooked in a stew, and seasoned with Ethiopian Berbere spice or Turmeric. This is one of my favorite kind of lentil, and it cooks very fast—in less than 30 minutes. Click here to see a video recipe of lentil stew with our mild sauce.
Whole lentils/ Difin Misir
This is one of the most versatile types of lentil, because whole lentils stay firm even when cooked for a long time. Because of this, Difin Misir works great for salads, stews, and soups. This is the type of lentil I use for my sambusas as well.
Yellow split peas/ Atir Kik
Atir Kik is yellow split peas, and one of the most widely available types of legumes sold in Ethiopia. These may be used on their own in stews, or they may be mixed with chickpeas, seasoned with spices, and ground to make a powder called “shiro.” Shiro Wat, a stew made from shiro powder, is the daily food for most people in Ethiopia because the ingredients are so easily available.
When cooked whole, Atir Kik can be tricky to cook. These yellow split peas require a longer cooking time, but they quickly turn mushy when over-cooked. To help with this, Atir Kik may be soaked in advance, or boiled first in water before being added to a prepared sauce. They are delicious cooked with Turmeric and seasoned with garlic and ginger. Check out this recipe for Atir Kik, the yellow split peas.
Next time you prepare a stew or a soup, try lentils! Not only are lentils a great source of protein, they are also quite delicious when cooked properly.