| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | c | Dry red lentils |
| 4 | c | Water |
| 1 | md | Onion; chopped |
| 1 | tb | Corn oil |
| 1 | tb | Tomato paste |
| 2 | ts | Chow |
| 1/2 | ts | Salt |
INSTRUCTIONS
Kae Misr Wot is a red lentil stew. In pan, cook the lentils in 3 1/2c of the water over low heat for about 1/2 hour, or until the lentil are soft and the water has almost completely evaporated. Set aside. In a dry pan, stir fry the onions for 2 mins, add the oil and stir fry 2 mins more. Add the remaining 1/2c water, the tomato paste, chow, and salt and continue to stir. Add the red lentils and mix well over moderate heat for 3 mins until everything is reduced to a thick, well seasoned puree. Serve warm with Injeera. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip
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