Makeit Simple! -- Mesir Wat

I receive a newsletter about Ethiopia where my sponsored child lives.  The last one featured a recipe for a lentil stew that is common in her area.  I decided to try making it and then to write her about it.  So here is the recipe for Mesir Wat, an Ethiopian lentil stew.

2 medium onions

2 cloves garlic, crushed

2 tsp. minced ginger root

1/4 c. olive oil

2 T. paprika

1 tsp. turmeric

1/2 tsp cayenne pepper

1 lb. red lentils

4 c. water

salt & pepper

Place onion, garlic and ginger in a food processor or blender and puree.  Add a little water if needed.  Sauté onion puree in a large saucepan over medium heat until excess moisture evaporates and onion loses its raw aroma—about 5 to 10 minutes.  Be careful not to allow the mixture to burn.  Add oil, mix with the puree and sauté.  Add turmeric, paprika and cayenne pepper.  Stir rapidly for about 10 minutes.  Add lentils and water.  Bring to a boil, reduce heat to low and simmer until lentils are cooked through, adding water as needed—about 30 to 40 minutes.  Add salt and pepper to taste and serve hot.