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Amhari Mesir Wat (Ethiopian Lentil Stew)
A deeply flavorful and comforting Ethiopian classic, Mesir Wat is a spicy red lentil stew often enjoyed with injera. This version, inspired by traditions among Ethiopian Jewish communities, is entirely vegan, rich, and aromatic.
Simple Tasty Recipes
Ingredients for 8 Servings
-
1/2 cup
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2
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1/2 cup
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3 tbsp
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1/2 tsp
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1 clove
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1/2 tsp
-
1/4 tsp
-
1 tsp
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3 cups
Time
Goes Great with
Method
- Sort the red lentils to remove any debris, then soak them in fresh water for 30 minutes. Rinse thoroughly in a colander under running water and drain well.
- In a large heavy-bottomed pan, heat the vegetable oil over medium heat. Add the finely chopped onions and sauté until they are golden brown and translucent.
- Stir in the tomato paste and paprika, mixing thoroughly to coat the onions and toast the spices slightly.
- Add half of the water along with the mashed garlic, ground ginger, black pepper, and salt. Stir well to combine.
- Pour in the remaining water, stir again, cover the pan with a lid, and bring the mixture to a gentle boil.
- Once boiling, stir in the drained lentils. Lower the heat to a simmer, cover, and cook for 20-30 minutes, or until the lentils are soft and have absorbed most of the liquid, creating a thick stew consistency.
- Serve hot, preferably with traditional injera bread or warm flatbread.
Notes:
Tips for success:
- For a more authentic flavor, use Berbere spice mix instead of plain paprika if available.
- Red lentils break down easily, making them perfect for this stew; keep an eye on the water level as they absorb liquid quickly.
- If you prefer a thicker consistency, you can mash some of the lentils against the side of the pot towards the end of cooking.
- Store leftovers in an airtight container for up to 3 days; the flavors often deepen the next day!
Goes Great with
1h 15 min
