Messer Wot
By: Helen Pitlick
Published: Saturday, December 5, 2009 - 11:17pm

Ingredients




2 yellow onions, finely minced
2 tablespoons fresh garlic, finely minced
2 tomatoes, minced
1/2 cup olive oil
4 cups of water
1 teaspoon cardamom
1 teaspoon black pepper
1/2 cup berbere
1 pound split lentils

Preparation

1 In a heavy enamel or iron pot, cook the onions over moderate heat for about 5 minutes or until translucent by adding water as needed; add tomatoes and garlic. Do not let brown or burn. Add the berbere; continue to sauté for 5 more minutes, adding water as needed. 2 Add olive oil and stir for another 5 minutes until well blended. Cook briskly, uncovered, for about 5 minutes stirring occasionally, adding water as needed. Add lentils and cook for 20 minutes stirring frequently and adding hot water as needed (sauce must be thick not watery). Salt to taste. Let cool and serve.

About


Recipe from Brundo Spices and Herbs.