Messer wat

Messer wat

Lentil sauce

By
From
Cooking from the Heart
Serves
4
Photographer
Mark Roper

Lentils are also eaten with injera. You can either spoon some of the lentils onto the centre of the injera, or tear the injera and dip it into the lentils.

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
1 brown onion, diced
1 teaspoon berbere spice mix
1/2 teaspoon freshly ground black pepper
1/2 teaspoon curry powder
1 teaspoon sea salt
1 tablespoon tomato paste
1 cup red lentils, washed

Method

  1. Heat the oil in a saucepan over medium heat and sauté the onion until golden. Add the spices, tomato paste and 1 cup water, stirring until the mixture is well combined and the water is boiling.
  2. Stir in the lentils and 1–2 cups water. Cover and cook for 30 minutes, or until the lentils are tender.
  3. Serve with injera.
Tags:
Jewish
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