Piles. Mounds. Messes.
All of the food I make for myself lately seems to come in shapeless blobs.
Now, blobs are not very pretty to photograph. They don’t exactly inspire me to refine them into semi-attractive non-blobs worthy of sharing.
But sometimes a big ol’ mess of food is so delightful that it’s worth tweaking into aesthetically attractive shapes.
Bowls pretty much solve this problem, of course. Throw a blob in a bowl, add some sliced veg/fruit, a pile of greens and a lovingly tarnished vintage spoon and yer good to go.
On Monday I had an intense craving for Mesir Wot, or Ethiopian Berbere Red Lentils. It’s one of the only straight up Ethiopian recipes I make over and over again. I mean, I make Ethiopian-inspired food all the time. And I put berbere on and in all the things.
Mesir Wot is very blobby. But dammit it’s delicious and it’s blob-status shouldn’t deter me from exposing you to it’s deeply spiced wonders!
So, here we are. I’m posting an amorphous, edgeless, vast sea of red lentils cooked with berbere, ghee, garlic, ginger and onion. I usually eat it with a serving of raw greens and a heaping portion of “cheesy” polenta (I just stir in nutritional yeast and cashew butter, to taste). It’s my idea of spicy, savory comfort food.