Beejhy Barhani shares her recipe for Messer Wot, a vegan Eth

• temps actif: 5 minutes
• temps total: 50 minutes

Ingrédients

2 red onions, roughly chopped

2 white onions, roughly chopped

6 cloves garlic

1 knob fresh ginger, peeled and sliced (about 2 teaspoons)

1/2 cup oil

1 (6-ounce) can tomato paste

1/2 cup water, plus more as needed

1/4 cup berbere

1 teaspoon salt

2 cup red lentils, rinsed

Instructions

Step 1: In a food processor, puree the 4 onions onions, 6 cloves garlic and 2 teaspoons fresh ginger until smooth.

Step 2: In large pan, heat 1/2 cup oil and sauté the onion-garlic-ginger in oil; cook until soft, stirring occasionally; about 10-15 minutes.

Step 3: Add 6 ounces tomato paste, ½ cup water, 1/4 cup berbere and 1 teaspoon salt; cook for 15 minutes while stirring; reduce heat.

Step 4: Add 2 cups red lentils to pan; stir and bring to a boil. Cover and simmer the lentils, stirring occasionally for 20 minutes until the lentils are soft. Add water as needed to prevent the lentils from drying up and the pan from scorching (up to 4 cups water total).

Step 5: Add additional salt to taste, if desired. Serve with injera or rice.