Mesir Wat (Ethiopian Red Lentils)

5.0(5)

This is from whats4eats.com. I haven't tried it yet. You can also use butter or niter kibbeh (spiced butter) instead of the olive oil. Serve with injera. You tear off a small piece of it and use that to scoop up the mesir wat. If you can't get ahold of injera and just want a healthy lentil dish, you could always put it over rice.

by Debbie R.·published 2010-01-16

Open original recipe

Low Cholesterol

Servings

6 serving(s)

Total time

prep 10 min

Calories / serving

366 kcal

Ingredients (10)

serves

2 onions, choppedonion
2 garlic cloves, crushedgarlic
2 teaspoons gingerroot, peeled, minced
1/4 cup olive oilolive-oil
1 teaspoon turmericturmeric
2 tablespoons paprikapaprika
1/2 teaspoon cayenne pepper (can go up to 2 T.)cayenne
1 lb red lentil
4 cups water (or stock)water
salt & peppersalt-and-pepper

Instructions (4 steps)

01Puree onion, garlic, and ginger in a food processor or blender.
02Heat oil, butter or niter kibbeh in a large, heavy-bottomed saucepan. Add turmeric, paprika and cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds. Add onion puree and sauté on medium heat until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes. Do not burn.
03Add lentils and water. Bring to a boil and simmer till lentils are cooked through and fall apart, about 30-40 minutes. Add water if necessary to keep from drying out. This should be the consistency of a thick paste so that it can be scooped up with injera.

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