Mesir Wat (Ethiopian Red Lentils)
photo by Rita1652
- Ready In:
- Puree onion, garlic, and ginger in a food processor or blender.
- Heat 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.
- Add 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.
- Stir in salt and pepper to taste and serve.
Questions & Replies
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This was just so tasty. I made the extra effort and made the niter kibbeh first, I think the addition of this spiced ghee gave the dish a spicy depth. This would be a good dish for those who say lentils are boring, just to prove them wrong. I served it with the injera and some cucumber salsa on the side. The only tweek was the addition of 1/2 tsp sugar - seemed to bring out the spices. Will be keeping this recipe. Made for ZWT 7. Thanks for posting Debbie R.