RED LENTILS WITH VEGGIES

Red Lentils with Veggies image

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

Provided by jojo

Categories World Cuisine Recipes African

Time 40m

Yield 4

Number Of Ingredients 10

Previous Next

Ingredients

½ 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

Steps:

Soak masoor dal in 4 cups water; swish with your hands to clean. Drain; repeat twice.
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.
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.

Nutrition Facts : Calories 226.3 calories, Carbohydrate 24.6 g, Fat 11.3 g, Fiber 6.5 g, Protein 8.2 g, SaturatedFat 0.8 g, Sodium 505.5 mg, Sugar 6.2 g