Misser Wot Spicy Red Lentils With Brundo Berbere Food

MISIR WOT (SPICY RED LENTILS)

Steps:

• Place the lentils in a large bowl and fill with cold water. Massage the lentils with your hands to remove any dirt or debris. Rinse the lentils a few times until the water runs clear. This may require several rinses. Soak the lentils in lukewarm water for approximately 30 minutes.
• Meanwhile, add the onions and tomatoes to a large pot and cook over medium heat until beginning to soften, about 4 minutes. Add the olive oil and cook, stirring occasionally, until the onions are golden brown, 6 to 8 minutes. Make sure the onions do not get too dark. Add the berbere and continue to cook until the berbere is fully combined with the onion and tomato mixture, 2 to 3 minutes. Add 1 cup water and cook the tomato, onion and berbere mixture until it reduces and begins to stick to the pan, about 10 minutes. Using a wooden spoon, scrape the bottom of the pot to bring up the stuck tomatoes and onions. Add another 1 cup water and allow the mixture to reduce again for another 10 minutes. Scrape the bottom of the pot. Add 1 cup water more, reduce again for 10 minutes then scrape the bottom of the pot (Adding and reducing 3 times will give your lentils a rich and layered flavor.) Be sure not to step away from the pot during this process. As Azla says, "Misir wot has jealous tendencies and wants your full, undivided attention from start to finish."
• Strain the soaked lentils in a colander and allow them to drain for a few minutes. Meanwhile, add 8 cups water to the pot and bring to a rolling boil. Add the lentils, reduce the heat to low and simmer, stirring occasionally, until the mixture is thick and the lentils are tender, 25 to 30 minutes. Finish with the ground nutmeg and sea salt to taste. Serve with injera or your favorite whole grain.

MISSER WOT (SPICY RED LENTILS WITH BRUNDO BERBERE)

Steps:

• Wash the lentils in hot water until the water runs clear, then soak the lentils for 30 minutes until fully rehydrated. Strain.
• Sauté onions with water over moderate heat until onions are fully cooked and translucent, about 10 minutes
• Add a splash of water to lightly liquefy, then add the Berbere. Mix for 3 minutes until the sauce develops into a thick paste consistency
• Add in the Makulaya and minced garlic, cook until fragrant, about 1 minute
• Slowly integrate the lentils into the sauce, adding water as needed to make sure the lentils do not burn, stir for 2 minutes
• Add water until the lentils are fully submerged. Bring to a boil - cook and stir frequently for 10 minutes until the lentils are tender
• Lower heat and let simmer for 5 minutes, stirring frequently.
• Add Mekelesha spice and turn off heat, let sit for another 5 minutes
• Add sea salt to taste and let cool before serving!
• Pro tip! Misser Wot can be left out over night (do not refrigerate while hot)..the extra time means the lentils absorb more liquid and more flavor, i.e. more yummy.