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Ethiopian Lentils (Mesir Wat)
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This traditional Ethiopian recipe was also enjoyed by the country's Jewish community.

Serves: 8

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African Parve Side Dish

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1/2 kilogram (about 1 lb.) red lentils
2 onions, large
1/2 cup vegetable oil
3 tablespoon tomato paste
1/2 teaspoons paprika
1 whole head garlic
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1 teaspoon alt
3 cups water


  1. Sort and soak the lentils in fresh water for 30 minutes. Rinse under running water and drain.
  2. Peel and finely chop the onions. The garlic head should be peeled and crushed.
  3. Heat the oil in large skillet and saute the onions until golden brown. Add tomato paste and paprika and mix.
  4. Add half the water and the garlic, ginger pepper and salt. Stir well and then add remaining water. Stir the mixture then cover and bring to boil.
  5. Add lentils to boiling water than lower temperature to simmer for 25 minutes, or until lentils soften.

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