Misr Wot (Ethiopian Lentil Soup)
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3
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This was passed to me via a friend from an Ethiopian family. Berbere is a spice.
- Ready In:
- 1hr 10mins
- Serves:
- Units:
3
People talking
ingredients
- 1 cup red lentil
- 4 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 4 garlic cloves
- 1 tablespoon berbere, divided
- 1 tomatoes, chopped
- 4 cups water
- 2 teaspoons salt
- 6 tablespoons plain yogurt (optional)
directions
- Rinse lentils.
- Saute onions in oil for 10 minutes.
- Add garlic and stir for 30 seconds.
- Add lentils, water, tomato and half of the berbere.
- Simmer 45 minutes.
- Add the other 1/2 of the berbere together with the salt.
- Optional: a dollop of plain yogurt or sour cream.
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RECIPE MADE WITH LOVE BY
@quixoposto
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@quixoposto
Contributor
"This was passed to me via a friend from an Ethiopian family. Berbere is a spice."
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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.Reply
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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.Reply
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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.Reply
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This was passed to me via a friend from an Ethiopian family. Berbere is a spice.
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