1 1/2 c  Red lentils
2 c  Water
1 lg Onion; finely chopped
2 tb Olive oil; more or less
2    Cloves garlic; minced
2 tb Berbere mix
Little water

For Misir Wot, cook 1 1/2 cups red lentils in 2 cups water for about a 1/2
hour. Then, saute a large finely chopped onion in a couple tbsp. olive oil
in a large skillet until clear. Add a couple minced cloves of garlic, saute
a little more, then put in 2 tbsp. berbere mix (see recipe for “Berbere”)
and a little water to keep it from sticking. Add the cooked lentils, and
cook everything on low until the lentils completely disintigrate – about
1/2 hour again. If you prefer the dish to look red rather than yellowish,
sprinkle in some sweet paprika at the end. The recipe says “serves 8”, but
its more like 4 in my house.
🙂 Philly Markowitz

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