Mesir Wat (Ethiopian red lentil puree)
Serves: 4-6 Mesir Wat (Ethiopian red lentil puree)
Prep time: 10 mins
Cook time: 50 mins
Ingredients:
2 onions, chopped
2 cloves of garlic, crushed
2 tsp ginger, peeled and minced
50g of canola or olive oil-based margarine
2 tbsp of paprika
1 tsp of turmeric
½ to 2 tsp of cayenne pepper
450g of red lentils, rinsed
4 cups of water or stock
Method:
- Place the onion, garlic and ginger in a food processor or blender and puree. Add a little water if necessary.
- Heat the margarine in a large, heavy bottomed saucepan over medium flame. Add turmeric, paprika and cayenne pepper and stir rapidly to color the oil and cook spices through, about 30 seconds.
- Add the onion puree and sauté until the excess moisture evaporates and the onion loses its raw aroma, about 5-10 minutes. Do not burn.
- Add lentils and water to the saucepan. Bring to a boil, reduce heat to low, and simmer until lentils are cooked through and fall apart, about 30 to 40 minutes.
- Add water if necessary to keep the lentils from drying out.
- Stir in pepper to taste and serve your Mesir Wat (Ethiopian red lentil puree).
Learn more about our other healthy recipes here.