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
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
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Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
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Never trust a dog to watch your food. |
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As a child my family's menu consisted of two choices: take it or leave it. |
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This is a recipe for Amhari Mesir Wat - Ethiopian Lentil Bowl from the recipe cookbook of Recipes-to-go (Bean)
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
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There is no such thing as a little garlic. |
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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
Amhari Mesir Wat - Ethiopian Lentil Bowl Recipe brought to you by Recipes To-Go