| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 55 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 cups red lentils
- 3 medium yellow onions, finely chopped
- 3 small tomatoes, cored and chopped
- 1/2 cup olive oil
- 3 tablespoons berbere (Ethiopian Spice Mix)
- 1 teaspoon ground nutmeg
- Sea salt
- Injera or your favorite whole grain, for serving
Instructions
- Place the lentils in a large bowl and fill with cold water. Massage the lentils with your hands to remove any dirt or debris. Rinse the lentils a few times until the water runs clear. This may require several rinses. Soak the lentils in lukewarm water for approximately 30 minutes.
- Meanwhile, add the onions and tomatoes to a large pot and cook over medium heat until beginning to soften, about 4 minutes. Add the olive oil and cook, stirring occasionally, until the onions are golden brown, 6 to 8 minutes. Make sure the onions do not get too dark. Add the berbere and continue to cook until the berbere is fully combined with the onion and tomato mixture, 2 to 3 minutes. Add 1 cup water and cook the tomato, onion and berbere mixture until it reduces and begins to stick to the pan, about 10 minutes. Using a wooden spoon, scrape the bottom of the pot to bring up the stuck tomatoes and onions. Add another 1 cup water and allow the mixture to reduce again for another 10 minutes. Scrape the bottom of the pot. Add 1 cup water more, reduce again for 10 minutes then scrape the bottom of the pot (Adding and reducing 3 times will give your lentils a rich and layered flavor.) Be sure not to step away from the pot during this process. As Azla says, “Misir wot has jealous tendencies and wants your full, undivided attention from start to finish.”
- Strain the soaked lentils in a colander and allow them to drain for a few minutes. Meanwhile, add 8 cups water to the pot and bring to a rolling boil. Add the lentils, reduce the heat to low and simmer, stirring occasionally, until the mixture is thick and the lentils are tender, 25 to 30 minutes. Finish with the ground nutmeg and sea salt to taste. Serve with injera or your favorite whole grain.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 533 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 12 g |
| Sugar | 6 g |
| Protein | 25 g |
| Cholesterol | 0 mg |
| Sodium | 504 mg |
Reviews
I’ve made this several times. The first few times I used a lot less water. I started reducing it more which seemed more in line with the recipe, and then more importantly used warm water to soak the lentils. Then it really soaked up the water.
I like it both ways and will have to try it several more times to decide if I like the softer lentils soaked in warm water or the firmer lentils soaked in cool water for 30 minutes. Soaking too long seems to reduce the amount of water needed as more is absorbed. Soaking in cold water seems keep the lentils more firm and again they won’t absorb as much water.
Either way add water incrementally to get the desired consistency. Following the recipe closely for reducing the onions and tomatoes and soaking with warm water for only 30 minutes makes 7-8 cups about right.
As mentioned in previous comments 4c water at end, max. Definitely makes 6+ servings. I’m trying to figure out how to store for extended keeping… Freeze?
I may have gone a bit heavy handed on the spice. Typically I enjoy spicy Thai so I didn’t hold back but perhaps I will next time. Served up with roasted potatoes and carrots which was a good compliment.
I may have gone a bit heavy handed on the spice. Typically I enjoy spicy Thai so I didn’t hold back but perhaps I will next time. Served up with roasted potatoes and carrots which was a good compliment.
Great recipe; but you DO NOT want to add 8 cups of water; closer to 4-6 depending on what consistency you like.
I love this recipe. Have cooked it three times. It has been delicious consistently. I font have patience to add 8 cups of water and slowly let is simmer. Instead, I put 2 and half cups water and pressure cook it for 15 minutes and then thicken it to my taste.
There is no way you add 8 cups of water at the end. I did that, and it was completely watered down. It took me 90 minutes of constant stirring to reduce it to a good consistency, but it still ended up more like lentil soup than Misir Watt