Meser Wat
Meser Wat is a traditional Ethiopian lentil stew prepared by simmering lentils with onions, garlic, ginger, and berbere spice mix.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Red Lentils (rinsed and drained) | 500 | Grams |
| Onion (finely chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (fresh, grated) | 1 | Tbsp |
| Berbere Spice Mix (Ethiopian spice blend) | 2 | Tbsp |
| Tomato Paste (canned) | 3 | Tbsp |
| Vegetable Oil (for sautéing) | 3 | Tbsp |
| Water (for cooking lentils) | 1 | Liter |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add chopped onions and sauté until golden brown, about 10 minutes.
- Stir in minced garlic and grated ginger, cooking for another 2 minutes.
- Add berbere spice mix and tomato paste, stirring well to combine with the onion mixture.
- Add rinsed red lentils to the pot and mix thoroughly with the spice mixture.
- Pour in water and bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 30-35 minutes, stirring occasionally, until lentils are tender.
- Season with salt and black pepper to taste, then serve hot.
Prep
- Rinse and drain red lentils at least 1 hour before cooking.
Kitchen equipment
Berbere Spice Mix