Mesir Wat (Ethiopian Red Lentils)

Ethiopian has to be one of my favorite cuisines in the world. There is a huge Indian influence on Ethiopian cuisine due to the the spice trade between both countries throughout history. Trade between the state of Gujarat (where I’m from) and Ethiopia was so frequent that the Ethiopian word for tobacco is surat– the port city in Gujarat where it came from. Both cuisines/cultures eat with their hands, includes tons of spices and lentils in their food, and have lots of vegetarian/vegan dishes.

The most common spice mix, or masala as I would call it, in Ethiopian cuisine is berbere spice. This spice mixture is bright red, fragrant, spicy and super warming. Usually it’s made with a mixture of toasted whole and ground spices. I made mine with just ground spices because well..ain’t nobody got time for that. Plus I don’t have a spice blender. It takes just a few seconds to whip together and the spice mix can be used for meat rubs, stews, and just about anything else.

In addition, this Mesir Wat (Ethiopian red lentils) is typically served with a flatbread called injera, which is a cross between dosa and sourdough bread. It’s made of teff flour, which can be tough to find. Therefore, I usually serve it with rice or whole wheat crepes (my version of a injera substitute). If you love Indian food and want to try something new- this is the perfect place to start!

Mesir Wat (Ethiopian Red Lentils) + Berbere Spice Mix

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• Total Time: 40 minutes
• Yield: 4-5 people 1x

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Ingredients

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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

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Instructions

Berbere Spice Mix

1. Mix all spices in a small bowl and mix. This will make 1/4 cup of spice mix.

Mesir Wat

1. 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

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