Mesir Wat (Ethiopian Red Lentils + Berbere Spice Mix

• Vegan
• Gluten free

• Produce

  • 1 Chile de arbol, dried
  • 1 tsp Coriander, Powder
  • 3 Garlic cloves
  • 1 tsp Ginger, ground
  • 1/2 tbsp Ginger
  • 1/2 Onion
  • 1 tsp Onion powder
  • 1 cup Red lentils

• Canned Goods

  • 1/4 cup Tomato puree

• Baking & Spices

  • 1/4 tsp Allspice
  • 3 1/2 tbsp Berbere spice mix
  • 1 tsp Black pepper
  • 1/4 tsp Cardamom, ground
  • 2 tsp Cayenne pepper
  • 1/2 tsp Cinnamon
  • 1/4 tsp Clove, Ground
  • 1 tsp Fenugreek seeds
  • 1/4 tsp Nutmeg
  • 3 tbsp Paprika
  • 2 tsp Salt
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin, powder

• Liquids

  • 2 cups Water

Found on milkandcardamom.com

Description

Ingredients

• 3 tbsp paprika
• 2 tsp cayenne pepper
• 1 dried chile de arbol, stemmed, seeded and crushed
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp ground ginger
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp fenugreek seeds (optional)
• 1 tsp onion powder
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp ground clove
• 1/4 tsp ground cardamom
• 1/4 tsp nutmeg
• 2 tbsp oil
• 1/2 onion, diced
• 3 garlic cloves, minced
• 1/2 tbsp ginger, minced
• 3.5 tbsp berbere spice mix
• 2 cups water
• 1/4 cup tomato puree
• 1 cup red lentils

Directions

• Mix all spices in a small bowl and mix. This will make 1/4 cup of spice mix.
• Heat oil in medium saucepan on medium-high heat. Once oil is hot add onion and a pinch of salt. Sweat the onions for 3 minutes. Turn the heat to low and add garlic and ginger. Saute for 1 minute until fragrant. Add berbere spice mix and saute for 30 seconds. Add water and tomato puree and stir until combined. Add the red lentils and stir. Bring to a boil then lower the heat and simmer for 20-30 minutes, until the lentils are cooked. Add salt and pepper to taste. Serve with rice, naan, or injera!