Learn more about our Nourish program here.
Mesir Wat // Nourish
1 onion, diced
2 cloves garlic, minced
1 ½ tablespoons fresh ginger, peeled and grated
Olive oil for sauteing
2 tablespoons paprika
1 teaspoon turmeric
½ teaspoon ground cardamom
1 15-oz can diced tomatoes
2 cups (about 1 lb) bulk dried red lentils
5 cups water
1 teaspoon salt
½ teaspoon black pepper
Cayenne, to taste (optional)
4 pieces injera (or sub pita bread)
In a large saucepan or pot, heat olive oil over medium heat and cook the onion until translucent, about 5 minutes.
Add the garlic, ginger, paprika, turmeric, and ground cardamom. Cook for about 3 minutes until fragrant. Stir in the tomatoes and cook for another minute.
Add 2 cups red lentils and 5 cups water. Cover and bring to a boil. Once boiling, reduce to a simmer. Cook until the lentils are fully purréed, stirring occasionally, about 25 minutes.
Add salt, pepper, and cayenne to taste.
Serve with injera.