Ingredients for Amhari Mesir Wat
- 1 cup red lentils
- 2 medium onions
- 2 tablespoons olive oil
- 1 (6 ounce) can tomato paste
- 1 1/2 teaspoons paprika
- 4 cloves garlic
- 1 tablespoon ground ginger
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 cups water
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How to Make Amhari Mesir Wat
- Rinse 1 cup of brown or green lentils thoroughly under cold running water to remove any debris. Soak the lentils in a bowl of tap water for 30 minutes.
- Drain the soaked lentils completely.
- Finely chop 2 medium onions.
- Mince 4 cloves of garlic.
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onions until golden brown, about 5-7 minutes.
- Stir in 2 tablespoons of tomato paste and 1 teaspoon of paprika. Cook for 1 minute, stirring constantly.
- Add 2 cups of water, the minced garlic, 1 tablespoon of grated fresh ginger (or 1 teaspoon ground ginger), 1 teaspoon of black pepper, and salt to taste. Stir well.
- Add the remaining 2 cups of water and the drained lentils. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent sticking.
- Taste and adjust seasoning as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
9g
Fat
10g
Carbs
4g
