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Red Lentils (Miser Wet)

Total Time- 60 minutes

Preparation- 10 minutes

Inactive preparation- 10 minutes

Cooking- 40 minutes

Yield- 2 Servings

Level- Easy


1 medium yellow onion, finely diced (about 1 cup) Image result for yellow diced onion
2 teaspoons minced fresh ginger Image result for minced ginger
1 teaspoon minced garlic Image result for minced garlic
1 cup red lentils (masoor dal), picked through and rinsed Image result for red lentils
1 teaspoon kosher salt Image result for teaspoon kosher salt
Injera, for serving
Special equipment: a spice grinder

How to Make it

  1. Heat 2 tablespoons of the niter kibbeh (Ethiopian butter) or olive oil  in a medium saucepan over medium heat. Add the onions and cook, stirring, until golden, about 10 minutes.
  2. Add 2 tablespoons of the berbere (red pepper), ginger and garlic to the pan and cook, stirring, for 1 minute. Add the lentils and 4 cups of water, stir well and bring to a simmer. Reduce the heat to medium low and simmer, uncovered and stirring occasionally, until the lentils are very soft and the mixture is very thick (like a thick porridge or split peasoup), 35 to 40 minutes. (Monitor the heat to keep the lentils at a gentle simmer; the amount of heat needed may change as the lentils thicken.)
  3. Remove the lentils from the heat and stir in the salt and 1/4 teaspoon of the berbere. Cover and let sit another 10 minutes. Serve hot with injera.

Nutritional information:
Calories- 144
Total Fat- 4.5g (27%)
Saturated Fat- 0.5g
Cholesterol- 0mg
Sodium- 282mg
Carbohydrate- 18.9g (51%)
Dietary Fiber- 4.4g
Sugars- 1.7g
Protein- 7.8g (21%)
Vitamin A-
1%                                                                                                           Vitamin C- 3%
Calcium- 2%                                                                                                        Iron- 10%

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