Messer Wot | Misir Wot (Ethiopian Red Lentils Stew)
User Reviews
4.9
Messer Wot | Misir Wot (Ethiopian Red Lentils Stew)
Description
Messer Wot combines red lentils cooked in water until very soft and mostly broken down, with a sautéed base of finely chopped onions and garlic cooked gently in olive oil. Berbere spice, a complex blend including chili peppers and aromatic spices, is introduced early and simmered carefully to develop a deep, spicy flavor. Additional water is used to keep the mixture from sticking and to maintain a stew-like consistency.
The resulting stew has a smooth texture, thick enough to hold its shape but still moist. It carries a pleasant spiciness from the berbere balanced by the natural sweetness of the onions and garlic. Red lentils break down quickly, making the stew creamy without added purees.
Messer Wot is traditionally served alongside injera, a spongy flatbread made from teff flour. This bread is used to scoop and enjoy the stew, making for a communal and grounding meal.
Ingredients
- 1½ cups red lentils
- 1 onion finely chopped, large
- 2 tbsps olive oil
- 2 cloves garlic minced
- 2 tbsps berbere mix
- 2 cups water
Instructions
- Cook 1 1/2 cups (270 g) of red lentils in 2 cups (470 ml) of water in a pressure cooker for about 30 minutes. When ready, set aside.
- Then, in a big pan, sauté a large finely chopped onion in a couple of tablespoons olive oil over low heat for 3-5 minutes or until transparent.
- Sauté the minced garlic cloves, then add 2 tbsp of berbere and a little water to keep it from sticking. Cover the pan and allow to simmer for another 2-3 minutes.
- Add the cooked lentils and cook everything on low heat for another 1/2 hour, or until the lentils have totally disintegrated. If you want the dish to be red rather than yellowish, go ahead and add some sweet paprika.
- This meal is generally eaten with injera, a spongy sourdough flatbread made with teff.
Notes
User Reviews
Overall Rating
4.9
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