Best Ethiopian Lentils Recipes

MESIR WAT (ETHIOPIAN RED LENTILS)

Steps:

• Puree onion, garlic, and ginger in a food processor or blender.
• Heat oil, butter or niter kibbeh in a large, heavy-bottomed saucepan. Add turmeric, paprika and cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds. Add onion puree and sauté on medium heat until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes. Do not burn.
• Add lentils and water. Bring to a boil and simmer till lentils are cooked through and fall apart, about 30-40 minutes. Add water if necessary to keep from drying out. This should be the consistency of a thick paste so that it can be scooped up with injera.
• Stir in salt and pepper to taste and serve.

ETHIOPIAN LENTILS WITH BEREBERE SPICE MIX

Steps:

• LENTILS:.
• Bring lentils and broth to boil and simmer 10 minutes.
• Add chiles, onion, garlic, and Berebere spices. Cook covered for another 30 minutes, until most of liquid is absorbed.
• Serve with ground black pepper to taste.
• For a vegetarian meal, these lentils are good with a dollop of yogurt, brown rice and sliced tomatoes.
• BEREBERE SPICE MIX:.
• Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent--it can smoke). Grind the spices in a spice grinder. If you are using pre-ground spices, ignore and go on to the next step.
• Mix all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can used with many combinations of legumes, rice or vegetables.
• NOTE: *OR: 1 bell pepper chopped + 14-oz can chopped green chiles.
• NOTE TWO : There are two ways to make this berebere spice mix - with whole spices that you grind, or with powdered versions of the spices. The first way gives you a more powerful flavor, but it may be more practical the second way, particularly if you don't have a spice grinder.
• Yield: 6 to 10 servings.

ETHIOPIAN-STYLE LENTILS WITH YAMS (OR SWEET POTATOES)

Steps:

• saute the onion, garlic, ginger and yam in olive oil at medium heat until the onions are almost translucent.
• add the red bell pepper and saute for an additional minute.
• add the lentils, tomato paste and water.
• bring water to a boil.
• add the paprika, coriander, allspice, fenugreek and ginger.
• lower heat slightly and allow the stew to simmer for 20 minutes or until the lentils are tender and all the water absorbed.
• add salt, soy sauce and black pepper as needed, and serve.

MISIR WOT (ETHIOPIAN SPICY LENTILS)

Steps:

• For Misir Wot, cook 1 1/2 cups red lentils in 2 cups water for about a 1/2 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 1/2 hour again. If you prefer the dish to look red rather than yellowish, sprinkle in some sweet paprika at the end.

ETHIOPIAN BEEF JERKY AND SPLIT LENTILS STEW (QUWANTA-MISER WOT)

Steps:

• Sauté the onion with ½ cup of water and two tablespoons of oil for 5 minutes or until tender.
• 2nd Step: To the cooked onion add half cup of water, chili powder (berbere), butter, garlic and black pepper. Stir for 10 minutes.
• To the boiling sauce, add half cup of water, fried meat without grease or beef jerky and cook it until tender (10 minutes).
• Meanwhile, bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes.
• Remove the foam with spoon from the lentils and discard . Lightly drain the extra water in a container or a cup.
• Combine the lentils and the beef jerky sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes or until it simmers.
• Add false cardamom and salt to taste. Remove from heat. Serve it warm with Injera, pita bread etc.

ETHIOPIAN LENTILS

Steps:

• Boil the lentils in water for 5 minutes Drain, reserving liquid.
• In 4 quart saucepot, saute the Anaheim peppers and onions in the spiced butter until the onions are tender.
• Add the lentils, 4c of the reserved liquid, and the remaining ingredients and bring to a simmer.
• Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.