| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Berber | Vegetable | 8 | Servings |
INGREDIENTS
| 1 1/2 | c | Red lentils |
| 2 | c | Water |
| 1 | Onion, finely chopped | |
| 2 | T | Olive oil, more or less |
| 2 | Cloves garlic, minced | |
| 2 | T | Berbere mix |
| Little water |
INSTRUCTIONS
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. The recipe says "serves 8", but it's more like 4 in my house. :-) Philly Markowitz CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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