Ethiopian Misir Wat with Winter Roots

Our own Berber spice blend toasted and simmered in a chickpea flour stew with red lentils and winter roots, served over rice<br /><br />

Vegetables: Potato; Onion [Brookford Farm, Canterbury, NH] ; Carrot [Lost River Farm, Natick, MA] <br /><br />

Legume: Red Lentils<br /><br />

Grain: Short Grain Brown Rice <br /><br />

Spice: Paprika, Ginger, Coriander, Cumin, Nutmeg, Cinnamon, Cardamom, Clove, Fenugreek<br /><br />

Gluten-free<br /><br />

Vegan, Gluten-Free<br /><br />

Prep Time: 20 min<br /><br />

Tools: One Pot on stovetop!