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Red Lentil Curry with Rice (Mesir Wat)


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  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x

Description

This Ethiopian red lentil curry is similar to Indian curry, but is flavored with cardamom and ginger. Serve over rice for a hearty meal.


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Ingredients

  • 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 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

Keywords: red lentil curry, mesir wat