Red Lintel Stew
• 4 cups of split lintel
• 1 large onions fine chopped
• 1 cup of vegetable oil
• 5 teaspoons minced or powder garlic
• 2 large spoon authentic Ethiopian Berbere
• 2 Teaspoon salt (as needed)
• 8-10 cups of water
1. In large pot, simmer onion, garlic, and Berbere with vegetable oil.
2. Add lintel and water continue to simmer for about 20 minutes at low heat, stirring occasionally until lintel fully cooked.
3. Serve hot with Injera (Ethiopian flat bread made of teff).