Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ethiopian Lentils (Mesir Wat)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 5 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x

Description

These Ethiopian lentils are full of flavor, spiced with cardamom and ginger! Serve over rice for an easy dinner.


Ingredients

Scale
  • 2 cups uncooked rice
  • 1 red onion
  • 2 cloves garlic
  • 1 ½ tablespoons minced ginger root
  • 3 tablespoons olive oil
  • 2 tablespoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon ground cardamom
  • 15-ounce can diced tomatoes
  • 2 cups red lentils
  • 5 cups water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • A few pinches (or more) cayenne

Instructions

  1. Prepare the rice according to the package instructions or use our Instant Pot method.
  2. Dice the onion. Mince the garlic. Mince the ginger.
  3. In a large saucepan or pot, heat the olive oil over medium heat and cook the onion until translucent, about 5 minutes.
  4. Add the garlic, ginger, paprika, turmeric, and ground cardamom. Cook for about 3 minutes until fragrant. Stir in the tomatoes with their juices and cook for another minute.
  5. Add the red lentils and water. Cover and bring to a boil. Once boiling, reduce to a simmer. Cook covered until the lentils are fully pureed, stirring occasionally, about 25 minutes. Add the kosher salt and black pepper. For additional heat, add several pinches of cayenne.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Ethiopian