misir wot (spiced lentil mush)

8 Servings
1½ cup Red lentils
2 cups Water
1 large Onion; finely chopped
2 tablespoons Olive oil; more or less
Cloves garlic; minced
2 tablespoons Berbere mix
  Little water

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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