Misr Wot (Ethiopian Lentil Soup)

quixoposto's Note:

This was passed to me via a friend from an Ethiopian family. Berbere is a spice.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 cup red lentil
• 4 tablespoons olive oil
• 1 small yellow onion , finely chopped
• 4 garlic cloves
• 1 tablespoon berbere , divided
• 1 tomato , chopped
• 4 cups water
• 2 teaspoons salt
• 6 tablespoons plain yogurt (optional)

Directions:

1. Rinse lentils.
2. Saute onions in oil for 10 minutes.
3. Add garlic and stir for 30 seconds.
4. Add lentils, water, tomato and half of the berbere.
5. Simmer 45 minutes.
6. Add the other 1/2 of the berbere together with the salt.
7. Optional: a dollop of plain yogurt or sour cream.

Reviews

[Luvivane]

The final product is very good; however, the liquid does not cook down in the alloted time. I think 4 cups of water is too much liquid for 1 cup of lentils. I am going to reduce the amount of water next time I use this recipe.

[Lumberjackie]

This was very nice. I made it twice - first as a soup (made as directed) and then as a stew served over rice (used 4-5 cups water). In both cases, I reduced the oil by over half. I still found it was too rich for my tastes when served as a soup, but I enjoyed it much more when served as a stew over rice. Next time I'll add a squeeze of lemon juice and try it with injera.

[Debbie R.]

Very good. I decreased the berebere a little bit, and it was still hot. Also, I think this was too much water. I had to boil it off toward the end to get a scoopable consistency (eating with injera). However, having said all that, this recipe is easy and tastes great.