Mesir Wat (Ethiopian Spiced Red Lentils) – Lentils.org

Mesir Wat (Ethiopian Spiced Red Lentils)

  By lentilsorg    

June 28, 2022

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Effectively a North African version of Indian Dal, split red lentils simmered with onion, garlic, ginger, berbere, cumin, turmeric, tomatoes, vegetable stock (serve over rice or on its own)

  • Prep: 10 Minutes
  • Cook: 15 Minutes

  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 10
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Directions

  1. In a large saucepan or pot, heat olive oil over medium heat and cook onion until translucent, approximately 5 minutes.
  2. Add garlic, ginger, berbere, turmeric, and cumin. Cook for approximately 3 minutes until fragrant. Stir in tomatoes with their juices and cook for another minute.
  3. Add lentils and stock. Cover and bring to a boil. Once boiling, reduce to a simmer. Cook covered until lentils are fully broken down, stirring occasionally, approximately 25 minutes. Add salt and pepper. For additional heat, optionally add several pinches of cayenne pepper. Serve warm.

Ingredients

¼ cup (60 mL) olive oil

3 cups (750 mL) yellow onion, minced

¼ cup (60 mL) garlic, minced

⅓ cup (75 mL) ginger, minced

¼ cup (60 mL) berbere

2 Tbsp (30 mL) turmeric

2 tsp (10 mL) cumin

4 cups (1 L) crushed tomatoes, canned

4 cups (1 L) split red lentils, dry, rinsed

2 ½ quarts (2 ½ L) vegetable stock

2 tsp (10 mL) kosher salt

1 tsp (5 mL) black pepper, fine ground

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Nutrition Facts

Serving Size2 cups (500 mL)
Calories450
Sodium970 mg
Potassium1341 mg
Protein23 g
Cholesterol0 mg
Sugar10 g
Total Fat8 g
Saturated Fat1 g
Total Carbohydrates71 g
Dietary Fiber16 g