Kwanta Lentil Soup

Remember when my mom used to Kwanta. It is one of my favorite childhood memory because I loved the taste of course but also because I admired the art and the patience it took to make good Jerky. Here is a Kwanta theme soup to be enjoyed during winter or any chilly days!

 

 

Kwanta: 

My favorite Kwanta (Ethiopian beef jerky) is thinly cut, rubbed with hot spice including mitmita, salt and pepper finally sundried for several days before ready to be used.  

 

The Soup:

Saute the Kwanta until they turn lightly red. Add the chiseled onions and cook for a few seconds with the Kwanta.

Remove the Kwanta pieces and add the lentils. Cook with the onions a few minutes without adding any other liquid. When you can smell the lentils and they are thoroughly soaked with oil add the chicken stock and cook until the lentils are soft.

Finally add some homemade tomato sauce, season with salt and pepper.

Fried leek: 

Preferably choose the inner layers of the leek. Cut them in julienne (5 cm length) and fry them in sunflower oil heated to 165 degree Celsius.

 

Remove when crisp and remove excess fat with paper tissue. 

 

Serving detail suggestion:

 

Add the kwanta back to the soup before serving. Place the crisp leek on top in the shape of a ball.

 

 

I

Ingredients for five servings:-

The soup

Kwanta……………………………………….……………0.200 kg

Mitmita………………………………………………… 0.080 kg

Salt/ Pepper………………………………………………….... PM

The soup

Onions..……………………….……………….………. 0.200 kg 

Lentils……………………….…………..………………. 0.400 kg

Chicken stock………………………………………..... 0.500 L

Tomato sauce.…….................................…… 0.200 L 

Salt/Pepper…………...............................…............. PM

 

Fried Leek:

Sunflower oil………..…………………………….… 0.150 L

Leek……….……………………..…………….…………. 0.100 kg

 

Salt/Pepper…………...............................…………... PM

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