Mesir Wat (Spicy Ethiopian Lentil Stew)

• 2 cups red lentils, rinsed
• 4 cups water
• 1 large onion, finely chopped
• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons berbere spice blend
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• Fresh parsley or cilantro, chopped, for garnish

Ingredients for 4 servings (1.6 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Place the rinsed red lentils in a large pot and add the water. Bring to a boil over medium-high heat.

   Stovetop
2. 2

   Reduce the heat to low and simmer the lentils for about 15–20 minutes or until they are soft and cooked through. Stir occasionally to prevent sticking. Once cooked, remove from heat and set aside.

   Stovetop
3. 3

   In a separate large pot, heat the olive oil over medium heat.

   Stovetop
4. 4

   Add the chopped onion to the pot and sauté until it becomes translucent and slightly browned.

5. 5

   Add the minced garlic to the pot and sauté for an additional minute until fragrant.

6. 6

   Stir in the berbere spice blend, tomato paste, ground cumin, ground turmeric, salt, and black pepper. Mix well to combine the spices with the onions and garlic.

7. 7

   Add the cooked lentils to the pot, including any remaining cooking liquid. Stir well to incorporate the lentils with the spices.

8. 8

   Bring the mixture to a simmer and cook for an additional 20 minutes, stirring occasionally, to allow the flavors to meld together.

   Stovetop
9. 9

   Taste the stew and adjust the seasoning with salt and pepper if needed.

10. 10

    Remove the pot from the heat and let rest for a few minutes before serving.

11. 11

    Garnish with fresh chopped parsley or cilantro. Enjoy hot with injera or bread.