Mesir Wat (Ethiopian red lentil puree)

Serves     8, at least


2 onions, chopped
3 cloves garlic, crushed
1T ginger, chopped
1/4c niter kibbeh, ghee or butter (if you don’t’ use niter kibbeh, add 1t berbere)
1T Paprika
1t Turmeric
1/8t Cayenne (more or less, depending on whether or not you use berbere)
1lb split red red lentils, rinsed
4c low‐sodium chicken stock or water
Freshly ground black pepper


Puree the onion, garlic and ginger in a food processor or blender. Heat niter kebbeh or other butter in a
large, heavy‐bottomed saucepan over medium heat. Add berbere, if using, turmeric, paprika and
cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds. Add the onion
puree and sauté until excess moisture evaporates and onion loses its raw aroma, about 8‐10 minutes. Do
not burn; lower heat or add a little water if necessary. Add lentils and broth or water. Bring to a boil,
reduce heat to low, and simmer, partially covered, till lentils are cooked through and fall apart, about
30‐40 minutes. Add water or stock if necessary to keep from drying out, and stir occasionally. Stir in salt
(it may take more than you think it will) and pepper to taste and serve warm.


Notes and Instructions

There are many different types of “wat” or wot”, which basically means stew or curry. ALL of them are delicious but this was our favorite! Try with whatever you have on hand, including yellow split peas, which will take longer to cook but are at least as good. You may soak them for an hour to speed up the cooking process and ease digestion as well.