Mesir W'et - Spicy Ethiopian Lentil Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup dried red lentils1 onion, chopped 1-3 cloves garlic, minced 1 small can tomato paste 2 cups vegetable broth or water 1 Tablespoon paprika 1 teaspoon ground ginger 1 teaspoon turmeric 1 teaspoon Garam Masala 1 tablespoon berbere OR an additional 1 tablespoon paprika OR 1 tablespoon cayenne pepper sea salt to taste ground black pepper to taste oil for frying pita bread
1. Soak lentils for at least an hour in water
2. Drain and rinse and set aside
3. Saute onions and garlic in oil until golden
4. Add broth or water
5. Add spices and tomato paste
6. When gently boiling, add lentils
7. Turn down heat and simmer until lentils are tender and it's a thick stew, adding more liquid if needed.
8. Serve with rice, Injera bread or pita bread (calories calculated with whole wheat pita)
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ZIGWEEGWEE.
2. Drain and rinse and set aside
3. Saute onions and garlic in oil until golden
4. Add broth or water
5. Add spices and tomato paste
6. When gently boiling, add lentils
7. Turn down heat and simmer until lentils are tender and it's a thick stew, adding more liquid if needed.
8. Serve with rice, Injera bread or pita bread (calories calculated with whole wheat pita)
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ZIGWEEGWEE.
Nutritional Info Amount Per Serving
- Calories: 426.6
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,072.9 mg
- Total Carbs: 80.5 g
- Dietary Fiber: 16.7 g
- Protein: 21.6 g
Member Reviews
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AQUAJANE
Very good and easy recipe for a potluck this evening. Spiciness may vary according to the berbere. I picked up a paste from a local ethiopian market, but one lady there reccommended a dry blend instead. Also, tomatoes aren't native to ethiopia but are commonly used today, perhaps Italian influence. - 2/13/11