Misir Wot (Spicy Red Lentils)
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
42
Spice
61
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 cups
Red Lentil3 medium
Yellow Onion (finely chopped)3 small
Tomatoes (cored and chopped)1 cup
Olive Oil3 tbsps
Spice Mix (berbere ethiopian)1 tsp
Ground Nutmeg1
Sea SaltDirections:
1
Place the lentils in a large bowl and fill with cold water
2
Massage the lentils with your hands to remove any dirt or debris
3
Rinse the lentils a few times until the water runs clear
4
This may require several rinses
5
Soak the lentils in lukewarm water for approximately 30 minutes
6
Meanwhile, add the onions and tomatoes to a large pot and cook over medium heat until beginning to soften, about 4 minutes
7
Add the olive oil and cook, stirring occasionally, until the onions are golden brown, 6 to 8 minutes
8
Make sure the onions do not get too dark
9
Add the berbere and continue to cook until the berbere is fully combined with the onion and tomato mixture, 2 to 3 minutes
10
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
11
Using a wooden spoon, scrape the bottom of the pot to bring up the stuck tomatoes and onions
12
Add another 1 cup water and allow the mixture to reduce again for another 10 minutes
13
Scrape the bottom of the pot
14
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
15
) Be sure not to step away from the pot during this process
16
As Azla says, "Misir wot has jealous tendencies and wants your full, undivided attention from start to finish
17
" Strain the soaked lentils in a colander and allow them to drain for a few minutes
18
Meanwhile, add 8 cups water to the pot and bring to a rolling boil
19
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
20
Finish with the ground nutmeg and sea salt to taste
21
Serve with injera or your favorite whole grain