| 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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