Name: Ye’misser Wot (Red Lentils in a Spicy Sauce)
Yield: Makes 4 cups
Cuisine: Ethiopian
Ingredients: 5 cups water; 1 red onion, minced (2 cups); 1 cup dried red lentils; ½ teaspoon salt, plus more if desired; 6 cloves garlic, pressed or grated (1 tablespoon); 3 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; ½ teaspoon Ye’wot Qimem; 1 teaspoon peeled and grated fresh ginger; ¼ teaspoon ground cumin; 1 tablespoon mild paprika; 2 cups reserved cooking water or Sleepy Vegetable Stock, plus more if needed; ⅛ teaspoon ground cardamom; 3 tablespoons ground berbere or Berbere Paste

Preparation info

Makes
4 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

This spicy, hearty, and comforting stew can be found on veggie platters in virtually every Ethiopian restaurant.

Ingredients

1 cup dried red lentils
5 cups water
1 red onion

Method

Put the lentils and water in a large saucepan and bring to a boil over high heat. Stir to keep the lentils from sticking to the bottom of the pan. Decrease the heat to medium and simmer uncovered, skimming off any foam that forms on the top with a large spoon. Cook, stirring occasionally, until the lentils are tender but firm, 8 to 10 minutes. Drain and reserve the cooking water.

Put th