Harari & Ethiopian Muslim
Kae Misr Wot
An Ethiopian dish made with red lentils, onion and tomato paste, cooked in a pan. It comes to the table with injeera.
55 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 45 min · 55 min total
- easy
- 1
In pan, cook the lentils in 3 1/2c of the water over low heat for about 1/2 hour, or until the lentil are soft and the water has almost completely evaporated.
- 2
Set aside. In a dry pan, stir fry the onions for 2 mins, add the oil and stir fry 2 mins more.
- 3
Add the remaining 1/2c water, the tomato paste, chow, and salt and continue to stir. Add the red lentils and mix well over moderate heat for 3 mins until everything is reduced to a thick, well seasoned puree. Serve warm with Injeera.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
