Misir Wot Spicy Red Lentils Recipes

MISIR WOT (ETHIOPIAN SPICY LENTILS)

Steps:

• In a medium saucepan, cook lentils with 4 cups of water. About 10 minutes or until soft. Don't drain.
• Add the onions to a medium skillet over medium heat. Cook, stirring constantly, until water evaporates, about 10 minutes, taking care not to burn them. You may need to reduce the heat as the onions dry out. Add spiced butter and simmer on low for about 5 minutes. Add ginger, garlic, and spices. Simmer for 5 to 8 minutes, adding water if it starts sticking to the pan.
• Add onion mixture to the lentils and simmer over low heat for about 10 minutes. Add water if necessary. It should have the consistency of a stew. Add salt to taste.

MISIR WAT

Steps:

• Melt the niter kibbeh over low heat in a Dutch oven.
• Add the onion, and fry over medium heat for 10 minutes, or until golden brown. Stir regularly.
• Add the garlic, tomato paste, tomatoes, and 1 tablespoon of berbere, and fry over a medium-high heat for 5 minutes, stirring regularly. Reduce the heat if necessary to prevent burning.
• Add the vegetable broth, then the lentils, and bring to a boil over a medium-high heat.
• Reduce the heat, cover, and simmer, stirring occasionally, for 30 to 40 minutes (add more broth if necessary), or until the lentils are tender and the sauce thickens.
• Add salt at the end of cooking.
• Add the remaining tablespoon of niter kibbeh and berbere, and mix well.
• Simmer for 5 minutes over low heat.
• Adjust the seasoning.
• Serve sprinkled with fresh cilantro, with injera.

ALICHA MISIR

Steps:

• For the lentils: Start with warming the oil in a medium pot over medium-high heat. Add the onions and cook, stirring often, until softened and translucent, about 3 minutes. Add the garlic, ginger and turmeric and cook, stirring, until fragrant, 2 to 3 minutes. Gradually add 2 cups of the hot water and bring it to a boil. Add the lentils and 1/4 teaspoon salt and cook, stirring occasionally and adding the remaining hot water as needed, until the lentils are thickened and can be broken with a spoon, 7 to 10 minutes. Add the jalapeño, cover and simmer for 2 minutes and let it settle. Add more salt, to taste.
• For the tomato salad: Stir to combine the olive oil, tomatoes, jalapeno, lime juice and onion in a medium bowl. Season with salt and add additional olive oil if needed.
• Serve the alicha misir over a flat piece of injera with the tomato salad and rolled, sliced injera on the side. It also can be served spooned over rice.

MISIR WOT (SPICY RED LENTILS)

Steps:

• Place the lentils in a large bowl and fill with cold water. Massage the lentils with your hands to remove any dirt or debris. Rinse the lentils a few times until the water runs clear. This may require several rinses. Soak the lentils in lukewarm water for approximately 30 minutes.
• Meanwhile, add the onions and tomatoes to a large pot and cook over medium heat until beginning to soften, about 4 minutes. Add the olive oil and cook, stirring occasionally, until the onions are golden brown, 6 to 8 minutes. Make sure the onions do not get too dark. Add the berbere and continue to cook until the berbere is fully combined with the onion and tomato mixture, 2 to 3 minutes. Add 1 cup water and cook the tomato, onion and berbere mixture until it reduces and begins to stick to the pan, about 10 minutes. Using a wooden spoon, scrape the bottom of the pot to bring up the stuck tomatoes and onions. Add another 1 cup water and allow the mixture to reduce again for another 10 minutes. Scrape the bottom of the pot. Add 1 cup water more, reduce again for 10 minutes then scrape the bottom of the pot (Adding and reducing 3 times will give your lentils a rich and layered flavor.) Be sure not to step away from the pot during this process. As Azla says, "Misir wot has jealous tendencies and wants your full, undivided attention from start to finish."
• Strain the soaked lentils in a colander and allow them to drain for a few minutes. Meanwhile, add 8 cups water to the pot and bring to a rolling boil. Add the lentils, reduce the heat to low and simmer, stirring occasionally, until the mixture is thick and the lentils are tender, 25 to 30 minutes. Finish with the ground nutmeg and sea salt to taste. Serve with injera or your favorite whole grain.