Best 3 Mesir Wat Ethiopian Red Lentils Recipes
In the realm of culinary delights, few dishes can rival the vibrant flavors and rich history of Mesir Wat, a traditional Ethiopian red lentil stew that has captivated taste buds for generations. Originating from the ancient highlands of Ethiopia, this delectable stew is a harmonious blend of earthy lentils, aromatic spices, and a symphony of vegetables, creating a symphony of flavors that dances on the palate.
Adorned with an array of authentic recipes, this article presents a culinary journey through the diverse landscapes of Mesir Wat. Discover the classic Mesir Wat recipe, a harmonious fusion of red lentils, berbere spice blend, and a medley of vegetables, simmered to perfection in a vibrant tomato broth. Embark on a vegan adventure with the Vegan Mesir Wat recipe, where lentils take center stage, complemented by a symphony of vegetables and a rich tomato sauce, all infused with the aromatic embrace of Ethiopian spices.
For those seeking a gluten-free option, the Gluten-Free Mesir Wat recipe awaits, offering a symphony of flavors without compromising on taste. Indulge in the simplicity of the Instant Pot Mesir Wat recipe, where the magic of modern cooking meets the timeless tradition of Ethiopian cuisine, resulting in a flavorful stew in a fraction of the time.
Ready to explore the depths of flavor? Dive into the Mesir Wat with Rice recipe, where fluffy rice and tender lentils intertwine in a harmonious embrace, creating a delightful textural contrast. Discover the vibrant Mesir Wot with Injera recipe, where the tangy sourdough flatbread, Injera, serves as a canvas for the rich and flavorful stew, a true testament to Ethiopian culinary heritage.
Embark on a culinary adventure with Mesir Wat, a dish that embodies the essence of Ethiopian cuisine. Let your taste buds rejoice as you savor the intricate flavors, the aromatic spices, and the tender embrace of lentils, vegetables, and broth. With a variety of recipes to choose from, this article is your gateway to the culinary wonders of Mesir Wat.
MISIR WOT (SPICY RED LENTILS)
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
MESIR WAT (ETHIOPIAN RED LENTILS)
This is from whats4eats.com. I haven't tried it yet. You can also use butter or niter kibbeh (spiced butter) instead of the olive oil. Serve with injera. You tear off a small piece of it and use that to scoop up the mesir wat. If you can't get ahold of injera and just want a healthy lentil dish, you could always put it over rice.
Provided by Debbie R.
Categories Low Cholesterol
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Puree onion, garlic, and ginger in a food processor or blender.
- Heat oil, butter or niter kibbeh in a large, heavy-bottomed saucepan. Add turmeric, paprika and cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds. Add onion puree and sauté on medium heat until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes. Do not burn.
- Add lentils and water. Bring to a boil and simmer till lentils are cooked through and fall apart, about 30-40 minutes. Add water if necessary to keep from drying out. This should be the consistency of a thick paste so that it can be scooped up with injera.
- Stir in salt and pepper to taste and serve.
MISIR WOT (ETHIOPIAN SPICY LENTILS)
Steps:
- For Misir Wot, cook 1 1/2 cups red lentils in 2 cups water for about a 1/2 hour. Then, saute a large finely chopped onion in a couple tbsp. olive oil in a large skillet until clear. Add a couple minced cloves of garlic, saute a little more, then put in 2 tbsp. berbere mix (see recipe for "Berbere") and a little water to keep it from sticking. Add the cooked lentils, and cook everything on low until the lentils completely disintigrate - about 1/2 hour again. If you prefer the dish to look red rather than yellowish, sprinkle in some sweet paprika at the end.
Tips:
- To make the perfect Mesir Wat, use high-quality red lentils and Ethiopian spices (such as berbere, paprika and cumin).
- Rinse the lentils thoroughly before cooking to remove any dirt or debris.
- Soak the lentils for at least 30 minutes before cooking to reduce cooking time and make them more digestible.
- Use a heavy-bottomed pot or Dutch oven to cook the lentils to prevent them from burning.
- Add enough water to cover the lentils by about two inches to ensure even cooking.
- Bring the lentils to a boil, then reduce heat to low and simmer for about 20-30 minutes, or until the lentils are tender but still hold their shape.
- While the lentils are cooking, prepare the spice mixture by roasting and grinding the spices.
- Add the spice mixture to the lentils along with the onions, garlic, and ginger and cook for another 10-15 minutes, or until the spices are fragrant and the lentils are well-coated.
- Serve the Mesir Wat hot with injera or rice.
Conclusion:
Mesir Wat is a delicious, nutritious, and easy-to-make Ethiopian dish that is perfect for a weeknight meal. With its vibrant red color and flavorful spice mixture, Mesir Wat is sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe to try, give Mesir Wat a try - you won't be disappointed!
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