Kae Misr Wot
- 1 c Dry red lentils
- 4 c Water
- 1 md Onion; chopped
- 1 tb Corn oil
- 1 tb Tomato paste
- 2 ts Chow
- 1/2 ts Salt
Kae Misr Wot is a red lentil stew.
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. Set aside.
In a dry pan, stir fry the onions for 2 mins, add the oil and stir
fry 2 mins more. 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip
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. Set aside.
In a dry pan, stir fry the onions for 2 mins, add the oil and stir
fry 2 mins more. 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip
