Kae Misr Wot
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils, red (masoor dal)
dried |
|
| 4 | cups |
water
|
|
| 1 | medium |
onions
chopped |
|
| 1 | tablespoon |
corn oil
|
|
| 1 | tablespoon |
tomato paste
|
|
| 2 | teaspoons |
chow
|
* |
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils, red (masoor dal)
dried |
|
| 946 | ml |
water
|
|
| 1 | medium |
onions
chopped |
|
| 15 | ml |
corn oil
|
|
| 15 | ml |
tomato paste
|
|
| 1E+1 | ml |
chow
|
* |
| 2.5 | ml |
salt
|
|
Directions
Kae Misr Wot is a red lentil stew.
In pan, cook the lentils in 3 1/2c of the water over low heat for about ½ hour, or until the lentil are soft and the water has almost completely evaporated.
Set aside.
In a dry pan, stir fry the onions for 2 minutes add the oil and stir fry 2 minutes more.
Add the remaining 1/2c water, the tomato paste, chow, and salt and continue to stir.
Add the red lentils and mix well over moderate heat for 3 minutes until everything is reduced to a thick, well seasoned puree.
Serve warm with Injeera.
