This recipe for Messer Wot, or Spiced Red Lentils, comes to The Nosher from Tsion Cafe in Harlem. Read more about Tsion Cafe and its Ethiopian-Israel owner Beejhy Barhany.
Ingredients
- 2 cups red Lentil
- 2 red onions
- 2 white onions
- 6 cloves of garlic
- 2 tsp fresh ginger
- 1 cup oil
- 2 Tbsp *berbere spice (see below)
- 1 tsp salt
- 1 6 oz can tomato paste
- 4 cups water
For the berbere spice mix:
- 1 cup chili powder or hot paprika
- ½ Tbsp dried clove
- 1 Tbsp ground cardamom
- 1 Tbsp ground ginger
- 1 Tbsp onion powder
- 1 Tbsp ground coriander
- 1 Tbsp cumin
- ½ Tbsp cinnamon
- ½ Tbsp nutmeg
- ½ Tbsp ground fenugreek seed
- 1 Tbsp pepper
- 1 Tbsp salt
Directions
- To make the berbere spice, sift and mix together all ingredients.
- Puree onions, garlic, ginger in food processor
- In a large pan sauté your onion, garlic, ginger in oil. Cook until softened, for 10-15 minutes, stirring occasionally.
- Add tomato paste, ½ cup water, berbere spice, and salt. Cook for 15 minutes while stirring, reduce heat.
- Rinse lentils and add to pan; stir and bring to a boil; cover and simmer the lentils, stirring occasionally for 20 minutes until the lentils are soft. Add water as needed.
- Add salt to taste.
- Serve with Injera (Ethiopian flatbread) or Rice.