For Misir Wot, cook 1 1/2 cups red lentils in 2 cups water for about a 1/2 hour. Then, saute a large finely chopped onion in a couple tbsp. olive oil in a large skillet until clear. Add a couple minced cloves of garlic, saute a little more, then put in 2 tbsp. berbere mix (see recipe for "Berbere") and a little water to keep it from sticking. Add the cooked lentils, and cook everything on low until the lentils completely disintigrate - about 1/2 hour again. If you prefer the dish to look red rather than yellowish, sprinkle in some sweet paprika at the end. The recipe says "serves 8", but its more like 4 in my house. :-) Philly Markowitz CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 7 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 4.1mg||0 %|
|Potassium 232.3mg||6 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 18.8g|
|Protein 9.2g||13 %|
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Calories per serving: 131
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