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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mesir Wat Sauce (Ethiopian Red Lentils) Recipe

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This recipe for Mesir Wat Sauce (Ethiopian Red Lentils) is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
This sauce is made up of the following:

2 large onions, chopped
2 garlic cloves crushed. You can add more if you like garlic
2 teaspoons ginger , peeled, minced
1/4 cup olive or canola cooking oil
1 teaspoon turmeric
2 tablespoons paprika
1/2 teaspoon cayenne-pepper
1 lb brown lentil
4 cups water (or stock)
salt & pepper ( to taste)
Directions:
Directions:
Puree onion, garlic, and ginger in a food processor or blender.
Heat oil in a large, heavy-bottomed saucepan on medium heat.
Add turmeric, paprika and cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds.
Add onion puree and saute on medium heat until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes.
Wash the lentils on a strainer and add lentils and water. Bring to a boil and simmer till lentils are cooked through and fall apart, about 30-40 minutes. Add water if necessary to keep from drying out.
The dish should have the consistency of a Chili Sauce or paste. Add salt and pepper to taste and stir occasionally.
Serve with injera or pita bread and enjoy.

 

 

 

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