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Summary: Just like our Lemon Ginger Carrot soup, but made vegan by using olive oil or coconut oil instead of butter, this is perhaps the best carrot soup in the world! Everybody loves it, children and grown-ups alike! Try it for yourself: Take a modest carrot soup, add lemon rind and fresh ginger root and be impressed. I like to serve my soups with a dollop of vegan cream, but the ground lentils make the soup ultra-creamy, so I happily skip the cream for this one. Gluten Free. Serves 4 as a starter or 2 as a soup dinner.
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Summary: Maybe the best carrot soup in the world ! Everybody loves it, children and grown-ups alike ! Try it for yourself : Take a modest carrot soup, add lemon rind and fresh ginger root and be impressed. I like to serve my soups wih a dollop of dairy or vegan cream, but the ground lentils make the soup ultra-creamy, so I happily skip the cream for this one. Gluten Free. Can be made Vegan. Serves 4 as a starter or 2 as a soup dinner.
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Summary: Misr Wat or Mesir Wat is a vegan Ethiopian stew made from red split lentils and the famous Ethiopian Berbere spice mix.
Some Ethiopians, for religious reasons, eat an exclusively vegan diet, and many eat vegan dishes on special 'fast' days. This explains the abundance of vegetarian and vegan specialties. Ethiopian cuisine is one of the most flavoursome cuisines in Africa, and this red lentil stew is no exception.
You can of course use a ready-made, shop-bought Berbere since mix, but I promise you that if you make your own, you will be rewarded by a rich and complex tantalising flavour that is well worth the small effort of assembling the all very common ingredients (except perhaps the fenugreek, just leave it out if you have trouble sourcing it) needed to make your own Berbere spice mix.
Misr Wat is traditionally served with Injera, a soft sourdough flat bread, but you can also enjoy it with a crispy green salad.
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