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Ethiopian Red Lentil Puree- Mesir Wat
This naturally vegetarian recipe can easily be made vegan by substituting oil in place of the butter.
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Sensitivity Gluten Free
Special Diet GAPs, Vegan, Vegetarian
Servings
Ingredients
Sensitivity Gluten Free
Special Diet GAPs, Vegan, Vegetarian
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium saucepan, cover the lentils with about 1 inch of water and bring to a boil. Reduce to a simmer. Stir occasionally to avoid scorching on the bottom, and add more water if it gets low. Start this going and move on to the next step.
  2. Meanwhile, in a blender or mini food processor, puree the onion, garlic and ginger. Heat the butter or oil over a medium flame in a small skillet. Add the paprika, turmeric and cayenne, and fry for 30 seconds. Add the onion mixture and fry for about 10 minutes, until rather dry and lightly browned.
  3. Scrape the mixture from the skillet into the lentils and add about 1/2 teaspoon of salt. Continue to simmer until the lentils are fully pureed. The total time starting at step 1 will probably be about 40 minutes. Add water if too thick or cook a little longer if too thin. The ideal texture is thick enough to stand up a little on a spoon, but not thick like, say, hummus. A little thicker than applesauce. Taste and adjust the seasoning.
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