How to make Mesir Wat (Red Lentil Stew)
Mesir wat is a wonderful Ethiopian dish made with lentils. It can be made into a vegan dish by omitting the fragrant butter and using vegetable oil instead. During the Lent period prior to Easter, Orthodox Ethiopians will generally omit meat and dairy from their diet. Different types of lentil, chickpea and vegetable stews are often consumed and provide all the nutrients needed during this period.
Prep time: 20 minutes
Cook time: 60 minutes
Serves: 6 – 8
6 tablespoons Vegetable oil or fragrant butter
6 spoons of pepper spice (I use some lemon pepper)
4 large red onions
2 – 3 garlic cloves
1 inch of fresh ginger
1 cup of red lentils
450mls vegetable stock
450mls of water (add as required)
- Finely chop the onions, garlic and ginger by hand or blend into a paste in a food processor or hand held chopper. Into a hot thick based pan, add the butter, or use sunflower oil if you are following a vegan diet. Add the pepper spice and fry for about 10 minutes. More pepper spice can be added depending on how much heat is desired from the dish.
- Rinse the red lentils if required then add then to the pan, followed by 450 ml of vegetable stock and just enough water. Simmer for 30 to 40 minutes till the lentils are cooked. You may need to top up with the rest of water as required, and stir occasionally to avoid sticking to base of pan.
- Serve! This can be enjoyed with Indian flat bread or some rice.