Ingredients
Scale
Berbere Spice Mix
- 3 tbsp paprika
- 2 tsp cayenne pepper
- 1 dried chile de arbol, stemmed, seeded and crushed
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp ground ginger
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp fenugreek seeds (optional)
- 1 tsp onion powder
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground clove
- 1/4 tsp ground cardamom
- 1/4 tsp nutmeg
Mesit Wat
- 2 tbsp oil
- 1/2 onion, diced
- 3 garlic cloves, minced
- 1/2 tbsp ginger, minced
- 3.5 tbsp berbere spice mix
- 2 cups water
- 1/4 cup tomato puree
- 1 cup red lentils
Instructions
Berbere Spice Mix
- Mix all spices in a small bowl and mix. This will make 1/4 cup of spice mix.
Mesir Wat
- Heat oil in medium saucepan on medium-high heat. Once oil is hot add onion and a pinch of salt. Sweat the onions for 3 minutes. Turn the heat to low and add garlic and ginger. Saute for 1 minute until fragrant. Add berbere spice mix and saute for 30 seconds. Add water and tomato puree and stir until combined. Add the red lentils and stir. Bring to a boil then lower the heat and simmer for 20-30 minutes, until the lentils are cooked. Add salt and pepper to taste. Serve with rice, naan, or injera!
Notes
Adapted from Jenessa’s Dinners
- Prep Time: 10 minutes
- Cook Time: 30 minutes
