Spicy red lentils (Misr wat) from Ethiopia: Recipes and Traditions from the Horn of Africa (page 118) by Yohanis Gebreyesus and Jeff Koehler

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kkmatti on November 13, 2023

    This dish is usually one of my favorites at Ethiopian restaurants, but I found this version to be a little bland. It felt like something was missing. I agree with the other notes that the flavor improved the next day. I'll likely choose to use another recipe for this dish next time.

  • metacritic on June 20, 2022

    This was easy and flavorsome, as good as any dal I've made with far less work than a dal makhani. The nigella seed brought a lovely herbaceous note to the whole dish.

  • imaluckyducky on August 05, 2021

    5 stars. Fabulous depth of flavor with little effort. Can halve the recommended amount of vegetable oil with no ill effect - I did so on my second batch. The flavors really bloom overnight and when reheated, and leftovers froze and defrosted well.

  • purrviciouz on January 22, 2020

    They were great on the first night but the flavor deepened when reheated as leftovers. This was by far the highlight of my vegetarian fasting plate.

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