By Beejhy Barhany
This recipe originally appeared on The Nosher.
This recipe for Messer Wot, or Spiced Red Lentils, comes to The Nosher from Tsion Cafe in Harlem. Read more about Tsion Cafe and its Ethiopian-Israel owner Beejhy Barhany.
Ethiopian Red Lentil Recipe (Messer Wot)
Ingredients
- 2 cups red Lentils
- 2 red onions
- 2 white onions
- 6 cloves garlic
- 2 teaspoons fresh ginger
- 1 cup Oil
- 2 Tablespoons berbere spice (see below)
- 1 teaspoon salt
- 1 6 oz can tomato paste
- 4 cups water
For the berbere spice mix:
- 1 cup chili powder or hot paprika
- 1/2 Tablespoon dried clove
- 1 Tablespoon ground cardamom
- 1 Tablespoon ground ginger
- 1 Tablespoon onion powder
- 1 Tablespoon ground coriander
- 1 Tablespoon cumin
- 1/2 Tablespoon cinnamon
- 1/2 Tablespoon nutmeg
- 1/2 Tablespoon ground fenugreek seed
- 1 Tablespoon pepper
- 1 Tablespoon salt
Instructions
- To make the berbere spice, sift and mix together all ingredients.
- Puree onions, garlic, ginger in food processor.
- In a large pan, sauté your onion, garlic, ginger in oil. Cook until softened, for 10-15 minutes, stirring occasionally.
- Add tomato paste, 1/2 cup water, berbere spice, and salt. Cook for 15 minutes while stirring, reduce heat.
- Rinse lentils and add to pan; stir and bring to a boil; cover and simmer the lentils, stirring occasionally for 20 minutes until the lentils are soft. Add water as needed.
- Add salt to taste.
- Serve with Injera (Ethiopian flatbread) or Rice.
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