Amhari Mesir Wat - Ethiopian Lentil Bowl Recipe




Amhari Mesir Wat - Ethiopian Lentil Bowl Ingredients

1/2 cup red lentils
2 large onions
1/2 cup oil
3 tbsp tomato paste
1/2 tsp paprika, sweet or hot
1 garlic
1/2 tsp ground ginger
1/4 tsp black pepper
1 tsp salt
3 cup water

A Recipe for
Amhari Mesir Wat - Ethiopian Lentil Bowl

 

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This is a recipe for Amhari Mesir Wat - Ethiopian Lentil Bowl from the recipe cookbook of Recipes-to-go (Bean)


Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes




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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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Amhari Mesir Wat - Ethiopian Lentil Bowl

Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.







Amhari Mesir Wat - Ethiopian Lentil Bowl Directions

Recipe by: Gad S. Sheaffer (gss@iil.intel.com) This recipe is common
to the Ethiopian Jews (Phalashi). My understanding is that these are
NOT unique to them.

Sort the lentils and soak in tap water for 30 minutes. Rinse in
running water and drain. Peel and finely chop the onions. peel and
mash the garlic.Heat the oil in large pan and saute the onion until
golden. Add tomato paste and paprika and mix. Add half the water and
the garlic,ginger pepper and salt. Stir well and then add the rest of
the water, stir again, cover and bring to boil. When the water boil,
add the lentils ,lower the flame and cook 20-30 minutes, until the
lentils soften. Serve hot.

Serves: 8

 

 

 

 

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