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Mesir Wat (Ethiopian Lentil Stew) Yum
Ethiopian Lentil stew made with red lentils. A hearty & comforting dish that is thick, creamy and flavored with Berbere spices.
Mesir Wat (Ethiopian Lentil Stew)
Course side dish
Cuisine ethiopian
Prep Time
20 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 1 cup Red lentils Masoor dal /
  • 1 Onion – medium, finely chopped
  • 1 tsp Ginger+Garlic paste
  • 2 chilies Green – slit
  • ½ cup Tomato puree
  • 1 ~ 2 tbsp Berbere Spice
  • to taste Salt
Course side dish
Cuisine ethiopian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Red lentils Masoor dal /
  • 1 Onion – medium, finely chopped
  • 1 tsp Ginger+Garlic paste
  • 2 chilies Green – slit
  • ½ cup Tomato puree
  • 1 ~ 2 tbsp Berbere Spice
  • to taste Salt
Mesir Wat (Ethiopian Lentil Stew)
Instructions
  1. Heat 1tbsp oil in a medium sauce pan; add onions and green chilies, cook till onions are translucent, about 3~4 minutes.
  2. Add ginger+garlic paste and cook for 1 minute. Next add tomato puree and berbere spice, cook for 2~3 minutes.
  3. Add 3 cups of water (or vegetable stock or a combination of water and stock), bring the mixture to a boil. Lower the heat and simmer covered until lentils are cooked through, tender and creamy, this will take about 15~20 minutes.
  4. Season with salt, mix well and serve hot over injera or as is.
Recipe Notes

Ethiopian Lentil Stew

Lets check out what my fellow marathoners have cooked today for BM# 36.

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