Red Lentils with Veggies Recipe

"This is a twist on an Ethiopian recipe called misser wat. It’s a little spicy. Serve with injera, naan, or rice."


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  • 1/2 cup masoor dal
  • 1 red onion, minced
  • 1 cup water, or more as needed, divided
  • 3 tablespoons canola oil
  • 3 cloves garlic
  • 2 teaspoons berbere spice blend, or to taste
  • 1 cup plain tomato sauce
  • 1 cup diced zucchini
  • 1 cup diced carrots
  • salt to taste
  • Directions

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    1. Soak masoor dal in 4 cups water; swish with your hands to clean. Drain; repeat twice.
    2. Combine onion and 1/2 cup water in a saucepan over medium-low heat; simmer until water is absorbed, 5 to 7 minutes. Add oil and garlic; cook, stirring occasionally, for 3 minutes. Add bebere powder; cook and stir for 3 minutes more.
    3. Mix tomato sauce and 1/2 cup water into onion-spice mixture; bring to a boil. Add masoor dal and carrots; reduce heat to low. Cook, stirring occasionally and adding water as needed to maintain a soupy consistency, until carrots are just tender, about 5 minutes. Add zucchini; cook and stir until lentils are tender, about 5 minutes more. Add salt to taste.


    • Cook’s Note:
    • Masoor dal (red lentils) and berbere powder are available at Indian grocers and online.
    • You can also make your own Berbere (Ethiopian Spice).

    Nutrition Facts

    Per Serving: 226 calories;11.3 g fat;24.6 g carbohydrates;8.2 g protein;0 mg cholesterol;506 mg sodium.Full nutrition
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