| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Berber |
Vegetable |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Red lentils |
| 2 |
c |
Water |
| 1 |
lg |
Onion; finely chopped |
| 2 |
tb |
Olive oil; more or less |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
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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