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Misir
The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked. The recipe for this version comes from an Ethiopean cook, Alemtshaye Yigezu, who cooked this dish for us while visiting her home.
heaping tbsp Berbere spice (see bottom of post for more info and where to buy)
1
medium onion.
3
cloves fresh garlic.
5/2
cups water.
1/2
can tomato paste (cans here in Canada are 156ml or 5.27 oz)
Salt as needed.
Directions
1.
Bring the water to a simmer, add the red lentils, and cook for half an hour. While cooking the lentils, sauté the onion in olive oil until transparent. Add the minced garlic, berbere spice, and cooked lentils. Cook for another half an hour. Right before serving add the paprika, which will give the wot a nice, smoky flavor and its red coloring. Enjoy!
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By
Nadine Jad
