Mesir Wat


  • 1 red onion, diced

  • 2 cloves garlic, minced

  • 1 ½ tablespoons fresh ginger, minced

  • 2 tablespoons butter

  • 2 tablespoon vegetable oil

  • 2 tablespoons paprika

  • 1 teaspoon turmeric

  • ½ teaspoon ground cardamom

  • 1 tsp cayenne pepper

  • 2 tbsp tomato paste

  • 2 cups red lentils

  • 5 cups water

  • Salt and pepper, to taste


1. Place a large saucepan or pot over medium heat. Add the butter and olive oil and cook the onion until translucent, about 5 minutes.

2. Add the garlic and ginger and cook for about 3 minutes until fragrant.

3. Add the spices, tomato paste, and season with salt & pepper. Mix well.

4. Add the lentils and cover with 5 cups of water. Bring to a boil, cover and reduce heat to a simmer, stirring occasionally. Cook until lentils are soft and they have reached a thicker porridge-like consistency

5. Taste and season with salt and pepper as needed. Serve with injera or rice.

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