Misser Wot Spicy Red Lentils With Brundo Berbere Recipes

MISIR WOT (SPICY RED LENTILS)

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.

ETHIOPIAN LENTILS WITH BEREBERE SPICE MIX

Steps:

• LENTILS:.
• Bring lentils and broth to boil and simmer 10 minutes.
• Add chiles, onion, garlic, and Berebere spices. Cook covered for another 30 minutes, until most of liquid is absorbed.
• Serve with ground black pepper to taste.
• For a vegetarian meal, these lentils are good with a dollop of yogurt, brown rice and sliced tomatoes.
• BEREBERE SPICE MIX:.
• Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent--it can smoke). Grind the spices in a spice grinder. If you are using pre-ground spices, ignore and go on to the next step.
• Mix all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can used with many combinations of legumes, rice or vegetables.
• NOTE: *OR: 1 bell pepper chopped + 14-oz can chopped green chiles.
• NOTE TWO : There are two ways to make this berebere spice mix - with whole spices that you grind, or with powdered versions of the spices. The first way gives you a more powerful flavor, but it may be more practical the second way, particularly if you don't have a spice grinder.
• Yield: 6 to 10 servings.

MISSER WOT (SPICY RED LENTILS WITH BRUNDO BERBERE)

Steps:

• Wash the lentils in hot water until the water runs clear, then soak the lentils for 30 minutes until fully rehydrated. Strain.
• Sauté onions with water over moderate heat until onions are fully cooked and translucent, about 10 minutes
• Add a splash of water to lightly liquefy, then add the Berbere. Mix for 3 minutes until the sauce develops into a thick paste consistency
• Add in the Makulaya and minced garlic, cook until fragrant, about 1 minute
• Slowly integrate the lentils into the sauce, adding water as needed to make sure the lentils do not burn, stir for 2 minutes
• Add water until the lentils are fully submerged. Bring to a boil - cook and stir frequently for 10 minutes until the lentils are tender
• Lower heat and let simmer for 5 minutes, stirring frequently.
• Add Mekelesha spice and turn off heat, let sit for another 5 minutes
• Add sea salt to taste and let cool before serving!
• Pro tip! Misser Wot can be left out over night (do not refrigerate while hot)..the extra time means the lentils absorb more liquid and more flavor, i.e. more yummy.