Mesir Wat (Ethiopian red lentil puree)

Serves: 4-6

Prep time: 10 mins 

Cook time: 50 mins

Ingredients: 

2 onions, chopped
2 cloves of garlic, crushed
2 tsp ginger, peeled and minced
50g of canola or olive oil-based margarine
2 tbsp of paprika
1 tsp of turmeric
½ to 2 tsp of cayenne pepper
450g of red lentils, rinsed
4 cups of water or stock

Method:

1. Place the onion, garlic and ginger in a food processor or blender and puree. Add a little water if necessary.
2. Heat the margarine in a large, heavy bottomed saucepan over medium flame.  Add turmeric, paprika and cayenne pepper and stir rapidly to color the oil and cook spices through, about 30 seconds.
3. Add the onion puree and sauté until the excess moisture evaporates and the onion loses its raw aroma, about 5-10 minutes. Do not burn.
4. Add lentils and water to the saucepan. Bring to a boil, reduce heat to low, and simmer until lentils are cooked through and fall apart, about 30 to 40 minutes.
5. Add water if necessary to keep the lentils from drying out.
6. Stir in pepper to taste and serve.