Ethiopian Lentil Mesir Wat Recipes

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MESIR WAT (ETHIOPIAN RED LENTILS)



Mesir Wat (Ethiopian Red Lentils) image

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.

Provided by Debbie R.

Categories     Low Cholesterol

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

2 onions, chopped
2 garlic cloves, crushed
2 teaspoons gingerroot, peeled, minced
1/4 cup olive oil
1 teaspoon turmeric
2 tablespoons paprika
1/2 teaspoon cayenne pepper (can go up to 2 T.)
1 lb red lentil
4 cups water (or stock)
salt & pepper

Steps:

  • 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.

AMHARI MESIR WAT



Amhari Mesir Wat image

This recipe is common to the Ethiopian Jews (Phalashi). My understanding is that these are NOT unique to them alone. prep time includes lentil soaking

Provided by PinkCherryBlossom

Categories     Stew

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup red lentil
2 large onions
1/2 cup oil
3 tablespoons tomato paste
1/2 teaspoon paprika
1 garlic
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1 teaspoon salt
3 cups water

Steps:

  • Sort the lentils picking out ant grit or stones and soak in tap water for 30 minutes.
  • Rinse in running water and drain.
  • Peel and finely chop the onions. peel and mash the garlic.
  • Heat the oil in large pan and saute the onion until golden. Add tomato paste and paprika and mix. Add half the water and the garlic,ginger pepper and salt.
  • Stir well and then add the rest of the water, stir again, cover and bring to boil.
  • When the water boil, add the lentils, lower the flame and cook 20-30 minutes, until the lentils soften.

Nutrition Facts : Calories 194.6, Fat 14, SaturatedFat 2.1, Sodium 343.4, Carbohydrate 14.7, Fiber 2.3, Sugar 2.4, Protein 4.1

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