Misir Wot

1/2 c oil
2 medium finely chopped onions
1 tsp chopped garlic
1-3 tsp berebere
1 c red lentils
3 finely chopped carrots
salt to taste

1. Saute onion in oil, on medium heat, for 5 minutes.
2. Add garlic and berebere, cook for 5 minutes. You may need to add a bit of water to prevent burning.
3. Add lentils and carrots. Cook for 5 minutes. You may once again need to add a bit of water to prevent burning.
4. Add 1-1.5 cups of water, making sure lentils are covered. Lower heat, cook for 20 minutes until the lentils are soft and carrots almost melt into the sauce.
5. Add salt to taste, cook for 5 more minutes.

Goes well with injera:
http://yumuniverse.com/authentic-ethiopian-injera-100-teff-flat-bread/

Chana dal - soup that Amelie actually ate.

http://cooking.nytimes.com/recipes/1014366-chana-dal-split-chickpeas-new-delhi-style

Pumpkin and sage mash

http://www.bbc.co.uk/food/recipes/butternutsquashsagea_92665