Yemiser Wet Spicy Lentil Stew 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.

YEMISER W'ET (SPICY LENTIL STEW)

Steps:

• Rinse and cook the lentils.
• Meanwhile saute the onions and garlic in the niter kebbeh, until the onions are just translucent.
• Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning.
• Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes.
• Add 1 cup of vegetable stock or water and continue simmering.
• When the lentils are cooked, drain them and mix them into the saute.
• Add the green peas and cook for another 5 minutes.
• Add salt and black pepper to taste.
• To serve Yemiser W'et, spread layers of injera on individual plates.
• Place some yogurt or cottage cheese alongside a serving of w'et on the injera and pass more injera at the table.
• To eat, tear off pieces of injera, fold it around bits of stew, and, yes, eat it with your fingers.

SOUTH INDIAN SPICY LENTIL STEW

Steps:

• In a large saucepan bring the water to a boil. Add the dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind paste or lemon juice. Stir and bring back to a boil. Reduce the heat slightly and cook until the dahl is tender--approximately 30 minutes; add more water if necessary.
• Meanwhile, in a heavy skillet, heat the oil and lightly fry the ground cilantro and cumin over a medium heat. Add the mustard seeds, chile and curry leaves and fry for 2 minutes, covering the skillet as the seeds pop. Add the fried spices to the cooked dahl and vegetables. Add the sambhar masala and mix well.
• The stew can be prepared up to 2 hours in advance.

MISR WOT (ETHIOPIAN SPICY LENTIL STEW)

Steps:

• Rinse lentils in a sieve under cold running water and set aside.
• In a medium saucepan, saute onion in canola oil over medium heat until the onions turn golden, about 10-15 minutes.
• Add ginger and garlic and saute until fragrant, about 2 minutes. Add RawSpiceBar's Berbere spices, stir until fragrant, about 1 minute.
• Add lentils and cook for about 5 minutes.
• Add chopped tomatoes and broth, bring to a boil. Lower the heat and simmer, covered, until lentils are soft, about 25 minutes. Stir occasionally, adding more liquid if needed. Salt & pepper to taste.
• Serve with a dollop of yogurt and cilantro. Works perfectly with a side of injera or naan bread as well. Enjoy!