Mesir Wot ( Split Red Lentils Stew)
3 to 4 tablespoons berbere (Ethiopian red pepper and Spice Mix)
1/2 onion, finely chopped
3 cloves fresh garlic
1/2 cup olive oil or corn oil or vegetable oil
2-3 tsp wot mekelesha (Tikur Azmud – Black Seed powder
Korarima-Ethiopian cardamom, or false cardamom powder)
Add the onions 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. Add the berbere and continue to cook until the berbere is fully combined with the onion. Add little water stirring occasionally Using a wooden spoon. Place the lentils in a large bowl and fill with cold water and wash. Rinse the lentils a few times. Add the lentils, reduce the heat to low and simmer, stirring occasionally until the mixture is thick and the lentils are tender, simmer 25 to 30 minutes add Black Seed powder(Tikur Azmud ), Ethiopian cardamom, or false cardamom powder (Korarima) and minced garlic. Once fully cooked add Salt to taste. simmer for a few minutes more. Remove from heat. Serve with Injera. enjoy!