Name: Ye’misser Wot Be’ingudai (Red Lentils with Mushrooms in a Spicy Sauce)
Yield: Makes 5 cups
Cuisine: Ethiopian
Ingredients: 3 tablespoons ground berbere or Berbere Paste; 1 tablespoon mild paprika; 2 cups reserved cooking water or Sleepy Vegetable Stock, plus more if desired; 8 ounces button mushrooms, thickly sliced (4 cups); 1 cup dried red lentils; ½ red onion, minced (1 cup); 5 cups water; 3 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; ½ teaspoon salt, plus more if desired; 6 cloves garlic, pressed or minced (1 tablespoon); 1 teaspoon peeled and grated fresh ginger; 2 teaspoons ground coriander; Pinch ground cardamom; ½ teaspoon Ye’wot Qimem (optional); Pinch ground cloves

Preparation info

Makes
5 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

With the addition of sautéed mushrooms, this red lentil wot is a little fancier than most.

Ingredients

1 cup dried red lentils
5 cups water
½ red onion

Africa
Ethiopia
Main course
Stew
Gluten-free
Vegan

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 lentil cooking water.

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