Ye'misir Kik Alicha

Unlike the boldly spiced misir wot made with red lentils and berbere, ye'misir kik alicha is a gentle, golden stew of yellow or red split lentils cooked with turmeric, ginger, and caramelised onion — no chilli heat. It is a staple of the Ethiopian fasting table, appearing as part of the yetsom beyaynetu platter and eaten daily in many homes during fasting periods.

Serves: 4

Ingredients

• 300g (1½ cups) red or yellow split lentils, rinsed
• 3 tbsp (45ml) vegetable oil
• 2 large onions, finely diced
• 4 garlic cloves, minced
• 1 tbsp (10g) fresh ginger, grated
• 1½ tsp (4g) ground turmeric
• 1 tsp (3g) ground cumin
• 1 tsp (5g) salt
• 900ml (3¾ cups) water
• Fresh injera, to serve

Instructions

1. Heat oil in a heavy saucepan over medium heat. Add onions and cook slowly, stirring occasionally, 15-18 minutes until deep golden and very soft. This slow caramelisation is the foundation of the stew's sweetness.
2. Add garlic and ginger; cook 2 minutes. Stir in turmeric and cumin; cook 1 minute until fragrant.
3. Add rinsed lentils and water. Stir well, bring to a boil, then reduce heat to low.
4. Simmer uncovered, stirring frequently to prevent sticking, 25-30 minutes until the lentils have completely dissolved into a thick, smooth stew.
5. Add salt, taste, and adjust seasoning. The stew should be pourable but thick enough to mound gently on injera.
6. Serve warm on injera as part of a fasting platter or alongside other Ethiopian dishes.

Cook's Notes: The key to alicha (mild stew) is patience with the onions — they must be properly caramelised before adding anything else. This stew thickens significantly as it cools; thin with a splash of water when reheating.