Mesir Wat (Spicy Ethiopian Lentil Stew)
Mesir wat is a spicy Ethiopian red lentil stew built on a base of onion, garlic and berbere. The lentils are cooked separately until soft, then folded into a pot of fried onion, tomato paste and spices, so the sauce is seasoned before the lentils ever touch it. A final 20-minute simmer pulls it together. Scoop it up with injera, or use bread if that is what you have.
Instructions
Put the rinsed lentils and the water in a large pot and bring to a boil over medium-high heat. Lower the heat and simmer for 15 to 20 minutes, stirring now and then so nothing sticks, until the lentils are soft and fully cooked. Take the pot off the heat and set it aside.
In a second large pot, warm the olive oil over medium heat. Add the chopped onion and cook until it turns translucent and picks up a little brown color.
Stir in the garlic and cook for about a minute, until you can smell it. Add the berbere, tomato paste, cumin, turmeric, salt and black pepper, and stir well so the spices coat the onion and garlic.
Tip in the cooked lentils along with any liquid left in their pot, and stir until everything is combined. Bring to a simmer and cook for another 20 minutes, stirring occasionally, so the flavors come together.
Taste and add more salt or pepper if it needs it. Let the stew rest off the heat for a few minutes, then garnish with chopped parsley or cilantro and serve hot with injera or bread.
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