Mesir Wat (Ethiopian Lentils)

This lentil dish 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 on bottom right alongside some other Ethiopian dishes with recipes linked below in the instructions.
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  • 1 1/2 Tbsp olive oil
  • 2 cloves garlic , minced
  • 1 onion , finely chopped
  • 2 stalks celery , finely chopped
  • 1 Tbsp minced ginger
  • 2 jalapeno peppers , finely chopped
  • 1/2 14.5 oz can diced tomatoes
  • 1 Tbsp tomato paste
  • 2 cups vegetable broth
  • 1 cup water
  • 1 1/2 Tbsp bere bere spice , see recipe instructions below
  • 1 cup red lentils
  • 1 1/2 Tbsp lemon juice
  • fresh cilantro leaves , optional


  • Prepare bere bere spice blend by following recipe here:
    Heat oil over medium heat. Saute' onion, garlic, ginger, celery and jalapeno 3-5 minutes or until onion begins to turn translucent. Add about half can of diced tomatoes (with liquid), tomato paste, lentils, broth, water and Bere Bere spice. Bring to boil. Reduce heat and simmer, partially covered, stirring occasionally, 25-30 minutes or until lentils are tender.
    Remove from heat. Top with lemon juice and fresh cilantro. Pictured above on bottom right side. Serve with Injera, Abesha Gomen and Fresh Tomato Salad
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