Mesir Wat Ethiopian Red Lentils Recipes

MISIR WOT (SPICY RED LENTILS)

Misir Wot (Spicy Red Lentils) image

Provided by Food Network

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

3 cups red lentils
3 medium yellow onions, finely chopped
3 small tomatoes, cored and chopped
1/2 cup olive oil
3 tablespoons berbere (Ethiopian Spice Mix)
1 teaspoon ground nutmeg
Sea salt
Injera or your favorite whole grain, for serving

Steps:

Place the lentils in a large bowl and fill with cold water. Massage the lentils with your hands to remove any dirt or debris. Rinse the lentils a few times until the water runs clear. This may require several rinses. Soak the lentils in lukewarm water for approximately 30 minutes.
Meanwhile, add the onions and tomatoes to a large pot and cook over medium heat until beginning to soften, about 4 minutes. Add the olive oil and cook, stirring occasionally, until the onions are golden brown, 6 to 8 minutes. Make sure the onions do not get too dark. Add the berbere and continue to cook until the berbere is fully combined with the onion and tomato mixture, 2 to 3 minutes. Add 1 cup water and cook the tomato, onion and berbere mixture until it reduces and begins to stick to the pan, about 10 minutes. Using a wooden spoon, scrape the bottom of the pot to bring up the stuck tomatoes and onions. Add another 1 cup water and allow the mixture to reduce again for another 10 minutes. Scrape the bottom of the pot. Add 1 cup water more, reduce again for 10 minutes then scrape the bottom of the pot (Adding and reducing 3 times will give your lentils a rich and layered flavor.) Be sure not to step away from the pot during this process. As Azla says, "Misir wot has jealous tendencies and wants your full, undivided attention from start to finish."
Strain the soaked lentils in a colander and allow them to drain for a few minutes. Meanwhile, add 8 cups water to the pot and bring to a rolling boil. Add the lentils, reduce the heat to low and simmer, stirring occasionally, until the mixture is thick and the lentils are tender, 25 to 30 minutes. Finish with the ground nutmeg and sea salt to taste. Serve with injera or your favorite whole grain.

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

Ingredients

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

Ingredients

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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