Arepa with Ethiopian Misir — Spiced Red Lentils on a Gluten-Free Arepa

Berbere-spiced red lentils — deep, earthy, and warmly spiced — poured over a warm handmade Colombian arepa. Two ancient flatbread traditions meeting across continents.

Ingredients

• 2 Zavor & Co gluten-free arepas
• ½ cup red lentils
• 1 cup vegetable broth
• 1 tsp berbere spice blend (or ½ tsp paprika + ¼ tsp cayenne + ¼ tsp cumin)
• ½ onion, diced
• 2 garlic cloves
• 1 tbsp tomato paste
• Fresh parsley to garnish

How to Make It

1. Sauté onion and garlic in oil for 3 minutes.
2. Add berbere spice and tomato paste. Stir 1 minute.
3. Add lentils and broth. Simmer 15–18 minutes until thick and soft.
4. Season with salt. Spoon over a warm arepa.
5. Garnish with fresh parsley.

A Taste of Ethiopia

Misir is a staple of Ethiopian cuisine — spiced red lentils traditionally served on injera flatbread. On an arepa, the combination feels surprisingly natural: two ancient flatbread cultures meeting across continents.

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