1 c  Dry red lentils
4 c  Water
1 md Onion; chopped
1 tb Corn oil
1 tb Tomato paste
2 ts Chow
1/2 ts Salt

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 1/2 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 mins, add the oil and stir
fry 2 mins 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 mins until
everything is reduced to a thick, well seasoned puree.

Serve warm with Injeera.