Ethiopian Red Lentil Stew-Misr Wat
Posted on 31 January 2018
1 cup red lentils
1 medium sized onion chopped
1 clove garlic
2 tsp Berebere spice mix or to taste
1 tomato chopped
1 tbsp. cooking oil
Salt to taste
1 1/2 cups of water
Pour the oil in a deep pan.
Add chopped on onions.
Roast it for about 2 min or until they start turning golden brown.
Add a the Berebere spice mix and a pinch of salt. Roast for about 1 minute more. Add the tomatoes and let it cook for until the tomatoes can easily be crushed.
Add the lentils and water.
Cover and cook until the lentils are cooked, about 30 minutes.
Taste for salt and spice. Add more if necessary. It should be a thick stew.
Traditionally it is eaten with Injera, a flatbread made with teff grains or it can be eaten with rice.