Died and Gone to Ethiopia – Miser Wat

 

I found a recipe online that I modified to make what I will call the perfect miser (or yamosir?) wat:

 Spicy red lentil stew (Miser Wat)

4 Tbs. olive oil
1 c. onion, chopped
2 tsp. garlic, chopped
1 Tbs. fresh ginger, minced
2 Tbs. berbere
2 c. split red lentils or masoor dal
4 c. water
1.5 tsp. salt
1/2 c. chopped tomatoes
1/8 c. red wine

Add lentils and water to a large pot and bring to a boil. Reduce heat and simmer, adding wine. In a small skillet, saute the onions in the olive oil, until the onions are translucent. Add the garlic and ginger and saute for another minute. Add the berbere and saute for a few minutes more, stirring occasionally to prevent burning. Mix in the chopped tomatoes and simmer for 3 min. Add this mixture to the lentils, along with the salt, and simmer, on low heat, for 20 min.

Serve with injera and a vegetable.

For the Philadelphians, I got the berbere from Kaffa Crossing.

I got a tip from Eat Air on how to make some injera that doesn’t involve the three-day fermentation, and after the last time of trying it and the method not working for me, I gave the yeasted method a shot.  I had to add about a cup more water to the batter, but the bread did work after it was thinned out.  Thanks a lot for your help (their site is www.eatair.blogspot.com).