|1½ cup||Red lentils|
|1 large||Onion; finely chopped|
|2 tablespoons||Olive oil; more or less|
|2||Cloves garlic; minced|
|2 tablespoons||Berbere mix|
For Misir Wot, cook 1½ cups red lentils in 2 cups water for about a ½ hour. Then, saute a large finely chopped onion in a couple tbsp. olive oil in a large skillet until clear. Add a couple minced cloves of garlic, saute a little more, then put in 2 tbsp. berbere mix (see recipe for "Berbere") and a little water to keep it from sticking. Add the cooked lentils, and cook everything on low until the lentils completely disintigrate - about ½ hour again. If you prefer the dish to look red rather than yellowish, sprinkle in some sweet paprika at the end. The recipe says "serves 8", but it's more like 4 in my house.
:-) Philly Markowitz
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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