Mesir Wat (Ethiopian Lentils) will remind you of your favorite local Ethiopian tavern. Traditionally served with Injera (kind of like a fermented crepe or flat pancake) and eaten with your hands, your family will enjoy digging right in. Pictured here bottom right alongside my Abesha Gomen (Ethiopian Collard Greens), and a Fresh Tomato Salad.
Mesir Wat (Ethiopian Lentils)
- 1 1/2 tablespoons olive oil
- 2 cloves garlic , minced
- 1 onion , finely chopped
- 2 stalks celery , finely chopped
- 1 tablespoon minced ginger
- 2 jalapeno peppers , finely chopped
- 1/2 can (14.5 ounce) diced tomatoes
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1 cup water
- 1 1/2 tablespoons bere bere spice (see Instructions below)
- 1 cup red lentils
- 1 1/2 tablespoons lemon juice
- Fresh cilantro leaves , optional
- Prepare Bere Bere Spice Blend.
- Heat oil over medium heat. Saute' onion, garlic, ginger, celery and jalapeno 3-5 minutes or until onion begins to turn translucent.
- Remove from heat. Top with lemon juice and fresh cilantro.