Difference between revisions of "Amhari Mesir Wat"
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# Sort the [[lentils]] and soak in tap [[water]] for 30 minutes. | # Sort the [[lentils]] and soak in tap [[water]] for 30 minutes. | ||
# Rinse in running [[water]] and drain. | # Rinse in running [[water]] and drain. | ||
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# Serve hot. | # Serve hot. | ||
| − | [[Category:Central African Vegetarian]] | + | [[Category:Central African cuisine]] |
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[[Category:Red lentil Recipes]] | [[Category:Red lentil Recipes]] | ||
[[Category:Tomato paste Recipes]] | [[Category:Tomato paste Recipes]] | ||
Latest revision as of 16:48, 15 July 2012
Description
This recipe is common to the Ethiopian Jews (Phalashi). My understanding is that these are NOT unique to them.
Ingredients
- ½ kg red lentils
- 2 large onions
- ½ cup oil
- 3 tbsp tomato paste
- ½ tsp paprika; sweet or hot
- 1 garlic
- ½ tsp ground ginger
- ¼ tsp black pepper
- 1 tsp salt
- 3 cups water
Procedures
- Sort the lentils and soak in tap water for 30 minutes.
- Rinse in running water and drain.
- Peel and finely chop the onions. peel and mash the garlic.
- Heat the oil in large pan and saute the onion until golden.
- Add tomato paste and paprika and mix.
- Add half the water and the garlic,ginger pepper and salt.
- Stir well and then add the rest of the water, stir again, cover and bring to boil.
- When the water boil, add the Lentils, lower the flame and cook 20–30 minutes, until the Lentils soften.
- Serve hot.
