Ethiopian Red Lentils (Misr Wat)
Recipe type: Side
Cuisine: Ethiopian
Serves: 4 people
 
Ingredients
  • 1 cup red lentils, rinsed
  • 4 tablespoons extra virgin olive oil
  • 1 medium red onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons berbere*
  • ½ - 1 teaspoon kosher salt
  • 2 cups water
  • 1 lime, juiced
  • 2 tablespoons cilantro, chopped (optional)
Instructions
  1. Bring a pot of water to a boil. Add the lentils and cook according to the package directions, though leave them a little al dente, as they will simmer in a spiced liquid a little later in the recipe. About 5 -10 minutes, depending on the size of the lentils. Drain the lentils and set aside.
  2. In a large saute pan, warm the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger, cook for 2 minutes. Stir in the berbere to form a paste.
  3. Add the lentils, ½ teaspoon of salt, and water. Bring to a simmer for 10 - 15 minutes, until most of the water has evaporated and the mixture has thickened into a stew-like consistency. Taste and add more salt, if need. Finish with fresh lime juice.
  4. Garnish with cilantro (if desired) and serve immediately. Enjoy!
Notes
* I love spicy food! Which is one of the reasons why I love Ethiopian food so much! If however, you prefer something a little more mild, start with 1 tablespoon of the berbere spice mix.
Recipe by at https://hapanom.com/spicy-ethiopian-red-lentils-misr-wat/