Red Lentil Stew (Ethiopian Mesir Wat)

ethiopian-mesirwat Mesir Wat as it is called in Ethiopia or Tsebi Mesir as it is called in Eritrea, is a lentil stew made with the famous berbere seasoning and niter kibbeh. The Orthodox Christians and the Muslims have restrictions on when they can eat meat so this is a go to dish, found all over both countries. It is a delicious vegetarian meal.

4 Tbsp. Ehiopian Niter Kibbeh or oil
2 medium onions, chopped
5 cloves garlic, minced
1 cup red lentils
½ tsp. ground cardamom
3 Tbsp. Ethiopian Berbere (Spice Mix)
1 tsp. sea salt
sugar

Heat the pan (don't use non-stick) over medium heat with just the onions in it.

Sweat out some of the moisture for several minutes while stirring constantly.

Once they become translucent add in the niter kibbeh or oil and sauté a few more minutes, add in the garlic and sauté a bit more.

Add in the cardamom and berbere as well as a few Tbsp. of water. Reduce the heat and continue to stir for about 10 minutes (add water to avoid sticking if necessary).

Add ¼ cup of water and the lentils. Sauté, stirring constantly until the water is absorbed. You want to let the lentil scorch a bit at the bottom of the pan, but not burn, and you scrape them up and stir. Continue adding water ¼ cup at a time until the lentils are fully cooked and you have a nice wat consistency. Adjust the seasoning adding salt and sugar to taste.

Serve with Injera.

Makes 4 servings.