Wednesday, July 13, 2011

MESIR WAT (a red lentil dish)

start with onions, red lentils and some seasonings for this very versatile recipe


1/2 cup red lentils
2 large onions
1/2 cup oil
3 Tbsp. tomato paste
1/2 tsp paprika, sweet or hot
1 clove garlic
1/2 tsp ground ginger
1/4 tsp black pepper
1 tsp salt
3 cups water


Sort the lentils and soak in tap water for 30 minutes.  Rinse in running water and drain.
Peel and finely chop the onions.  Peel and mash the garlic ( I just grate it)
Heat the oil in large pan and saute the onion until golden.
Add tomato paste and paprika and mix.
Add half the water and the garlic, ginger, pepper and salt.
Stir well and then add the rest of the water, stir again, cover and bring to a boil.
When the water boils, add the lentils, lower the flame and cook 30-30 minutes, until the lentils soften OR till you achieve the desired consistency.  Serve hot.

with a spoonful of CHIA SEEDS

This lentil dish is quite versatile.  It's a good thick soup, the base of a piece of fish, etc.  When cooked up thicker, I've served it as a dip and even had it for breakfast. 

No comments: