Mesir Wet - Spicy Ethiopian Lentil Stew
From asheats 16 years ago
- 60 minutes to make
- Serves 4
This dish is rich and spicy, its got exotic flavors but nothing to scare the family away on a Tuesday night. I served this with braised lamb (posted), basmati rice, and garlic naan bread!!
Ingredients
- 1 cup dried red lentils shopping list
- 1 onion, chopped shopping list
- 2 garlic cloves shopping list
- oil, for sauteing shopping list
- 1 small can tomato paste shopping list
- 2 cups vegetable broth shopping list
- 1 tbsp paprika shopping list
- 1 tsp ground ginger shopping list
- 1 tsp turmeric shopping list
- 1 tsp garam masala shopping list
- 1 tsp cayenne pepper shopping list
- salt and pepper, to taste shopping list
How to make it
- Pick over the lentils for stones or misshapen pieces
- Sauté the onions and garlic in a small amount of oil, once softened add the broth, tomato paste, and all the spices.
- Bring to a gentle boil, then add the lentils, turn down the heat and simmer for 45 minutes – 1 hour,taste and add salt and pepper if necessary. Until it is a thick stew, adding more liquid if needed.
- Serve with naan and rice
The Rating
Reviewed by 1 people-
You are absolutely right. This is just perfect. Lentils are so healthy and with your lamb dish-heaven on a plate. Thank you so much for the posts.
Vickie
victoriaregina
in USA loved it
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" It was excellent "