Photo credit Beejhy Barhany

Ethiopian Spiced Red Lentils Recipe (Messer Wot)

We can't get enough of this classic Ethiopian comfort food.

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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

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Photo credit Beejhy Barhany

Messer Wot

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5 from 1 review

A hearty vegan main dish full of flavor.

  • Total Time: 50 minutes
  • Yield: Serves 4-6

Ingredients

Units
  • 2 cups red lentils
  • 2 red onions
  • 2 white onions
  • 6 cloves of garlic
  • 2 tsp fresh ginger
  • 1 cup oil
  • 2 Tbsp berbere spice mix (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

Instructions

  1. To make the berbere spice, sift and mix together all ingredients.
  2. Puree onions, garlic and ginger in a food processor.
  3. In a large pan sauté your onion, garlic and ginger in oil. Cook until softened, for 10-15 minutes, stirring occasionally.
  4. Add tomato paste, ½ cup water, berbere spice and salt. Cook for 15 minutes while stirring. Reduce heat.
  5. 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.
  6. Serve with injera (Ethiopian flatbread) or rice.
  • Author: Beejhy Barhany
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Ethiopian

12 comments

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    • The Nosher

      Hi Janet, it does. But note that the recipe only calls for 2 Tbsp of the blend; the rest you can store in an airtight container and use in other dishes.

  • Janet Orange

    Do you really mean a cup of chili powder or hot paprika?

    • The Nosher

      Yes, but note that you only use 2 Tbsp in the recipe itself.

  • Nancy Speltz

    Is this recipe really using one cup of oil or is this a misprint?

    • The Nosher

      It uses a cup. You could reduce the amount to 1/2 cup, but you would need to keep a close eye on the aromatics as they cook.

  • Jolie

    Do you really mean a whole CUP of chili powder? I’m thinking it’s a typo! But what do I know! Thanks.

    • The Nosher

      Hi Jolie, yes, it’s a cup! This mix is spicy, but you only use 2 Tbsp of it in the recipe. The rest can be stored in an airtight container for other dishes.

  • Amy

    My mom made the best kichels, and babkas. I totally forgot about them, thanks a million for reminding me!

  • Jodi Feldman

    Why is there a full cup of oil mentioned but only enough to sautee used? Where do you use the balance of the oil?

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