Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Dry red lentils |
| 4 cups | Water |
| 1 medium | Onion; chopped |
| 1 tablespoon | Corn oil |
| 1 tablespoon | Tomato paste |
| 2 teaspoons | Chow |
| ½ teaspoon | Salt |
Kae Misr Wot is a red lentil stew. In pan, cook the lentils in 3 1/2c of the water over low heat for about ½ hour, or until the lentil are soft and the water has almost completely evaporated. Set aside.
In a dry pan, stir fry the onions for 2 mins, add the oil and stir fry 2 mins more. Add the remaining 1/2c water, the tomato paste, chow, and salt and continue to stir.
Add the red lentils and mix well over moderate heat for 3 mins until everything is reduced to a thick, well seasoned puree.
Serve warm with Injeera.