Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Red lentils |
| 2 cups | Water |
| 1 large | Onion; finely chopped |
| 2 tablespoons | Olive oil; more or less |
| 2 | 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
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .