Misir Wot - Lentil Stew - Elisabeth Freeman

Misir Wot - Lentil Stew - Elisabeth Freeman Ingredients

1 c Dried lentils	2 tb Berbere
2 qt Water	1 tb Olive oil
1/4 c Minced shallots	1/2 ts Onion salt
1 Clove garlic; minced	Additional water as needed.
1/4 c Water

Instructions for Misir Wot - Lentil Stew - Elisabeth Freeman

Cook lentils in boiling water about 35 - 40 minutes, until soft and tender. Meanwhile, cook shallots in a dry pan until soft and light brown, stirring frequently to prevent burning. Add garlic and continue stirring. Add 1/4 cup water, Berbere, and olive oil. Drain and mash lentils and add to shallot mixture then stir in onion salt. Simmer 30 minutes to 1 hour. You may need to add more water to keep a consistency similar to oatmeal. Serve hot or at room temp. Recipe by Elisabeth Freeman, adapted from Vegetarian Times This is an Ethiopian recipe. Berbere is a traditional Ethiopian spice, which is hard to find in the US (dont know about other countries). If you cant find it, you can fake it. This stew is traditionally served with injera, a sour, flat bread that is used to scoop up the stew. Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster on Oct 28, 1997

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Garlic	Lentil	Olive Oil	Onion
Shallot

Soups Ethiopian Ethnic Olive oil Onion Garlic Shallot

for flavor and categorization

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