Misir wat
Red lentils in a berbere sauce. A fasting dish eaten in Ethiopia on fast days all year round.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cook the onion dry in a pot for thirty minutes over medium heat, stirring, until it becomes a dark paste.
Pour in the oil, add the garlic and ginger and cook three minutes.
Stir in the berbere and tomato paste and fry five minutes: the mixture darkens and turns fragrant.
Add the lentils, pour in the water and simmer twenty-five minutes, stirring, until the lentils fall apart.
Season at the end, cook it down to a porridge-thick stew and serve with injera or flatbread.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.