Ethiopia | Vegetables & Beans | Lentils

Mesir Wat

(Ethiopian red lentil puree)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Onions chopped 2 each
Garlic crushed 2 cloves
Ginger peeled, minced 2 tsp
 
Oil, butter or niter kibbeh 1/4 cup
Paprika   2 Tbsp
Turmeric 1 tsp
Cayenne pepper 1/2 to 2 tsp
Red lentils 1 lb
Water or stock 4 cups
Salt & pepper   to taste

METHOD

Basic Steps:  Mix → Chill → Sauté
  1. Puree the onion, garlic and ginger in a food processor or blender.
  2. Heat oil, butter or niter kibbeh in a large, heavy-bottomed saucepan over medium flame. Add turmeric, paprika and cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds.
  3. Add the onion puree and sauté until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes. Do not burn.
  4. Add lentils and water. Bring to a boil, reduce heat to low, and simmer till lentils are cooked through and fall apart, about 30-40 minutes. Add water if necessary to keep from drying out.
  5. Stir in salt and pepper to taste and serve.

VARIATIONS

  • Shiro Wat: use split green peas instead of lentils. In Ethiopia, shiro wat is made with a premade mix of powdered green peas and spices. But as this mix is virtually impossible to purchase outside Ethiopia, split green peas are an acceptable substitute.
  • Substitute yellow lentils if you like.

NOTES

  • Mesir, or lentil, wat is one of several types of bean or lentil stews that are served with Ethiopian meals. They are especially popular during fasting days and the meatless period of Lent.
  • Sometimes spelled misir wat.