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Mesir Wat (Lentil Stew)

A quintessential dish from Ethiopia and Eritirea
Course Main Dish
Cuisine Eritrea and Ethiopia
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 334kcal
Author International Cuisine

Ingredients

  • 4 Tablespoons niter kibbeh or oil
  • 2 medium onions chopped
  • 5 cloves garlic minced
  • 1 cup red lentils
  • 1/2 teaspoon ground cardamom
  • 3 tablespoons berbere
  • 1 teaspoon salt
  • sugar to taste

Instructions

  • Heat the pan (don't use non-stick) over medium heat with just the onions in it.
  • Sweat out some of the moisture for several minutes while stirring constantly.
  • Once they become translucent add in the niter kibbeh or oil and saute a few more minutes, add in the garlic and saute a bit more.
  • Add in the cardamom and berbere as well as a few tablespoons of water. Reduce the heat and continue to stir for about 10 minutes. (add water to avoid sticking if necessary)
  • Add 1/4 cup of water and the lentils. Saute, stirring constantly until the water is absorbed. You want to let the lentil scorch a bit at the bottom of the pan, but not burn, and you scrape them up and stir. Continue adding water 1/4 cup at a time until the lentils are fully cooked and you have a nice wat consistency. Adjust the seasoning adding salt and sugar to taste.
  • Serve with Injera.

Nutrition

Calories: 334kcal | Carbohydrates: 35g | Protein: 13g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 932mg | Potassium: 525mg | Fiber: 16g | Sugar: 3g | Vitamin A: 48IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 7mg