Mesir Wat (Ethiopian Red Lentils)


This red lentil dish is a common Ethiopian lentil recipe called Mesir Wat.  It’s consistency is that of a thick puree. It can be served with the Doro Wat (Ethiopian Chicken Stew) or with Injera (sponge like crepe).


1 1/2 – cups red lentils
1 – medium onion diced
2 – cloves garlic minced
½ – tsp.turmeric
1 – tsp. berbere spice
1 – tbls. butter
3 – cups water
Salt to taste 


Heat 1 tbls. canola oil in a medium sized sauce pan, then add the diced onion and garlic. Sauté until translucent, about 4-5 minutes.  Add the lentils and the rest of the spices.  Mix to coat the lentils and cook about 1 minute on medium flame.  Add the water, bring to a boil and reduce heat to a simmer and cook until the lentils are soft.  Red lentils breakdown quickly.  We like to cook them until they breakdown completely into a thick puree.  This way it works well to soak up the sauce from the Doro Wat stew.

 Add the butter at the end just before serving.