Spicy red lentils with sweet potatoes, Ethiopian style
Travel to Ethiopia with this easy recipe for spicy red lentils with sweet potatoes, Mesir wat style. A healthy, comforting, and richly spiced vegetarian dish.
Ingredients · Servings 6 people
- 3 sweet potato units
- 1 unit red onion
- 2 cloves of garlic
- 1 tsp grated nutmeg
- 1 piece of celery
- 1 tbsp sweet paprika powder
- 1 unit of grated fresh ginger
- 1 tbsp curry powder
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp freshly ground black pepper
- 400g crushed tomatoes, tomato purée or 6 fresh tomatoes
- 250g coral lentils
- 2 tbsp olive oil
- 500 ml water
- cell
Method · 20 min
- In a cast-iron casserole dish or a sauté pan, heat the olive oil. Add the chopped onion and crushed garlic. Then add all the spices and fry for one minute over high heat to release their flavors. Reduce the heat. Wash the sweet potatoes and cut them into cubes. Add the sweet potatoes to the casserole dish. Stir well and let them brown for two minutes. Add the celery stalk, chopped into small pieces. Add the tomatoes. Stir. Add the water. Cover the casserole dish and simmer for 10 minutes.
- After 10 minutes, add the red lentils. Mix everything well (add a little water if necessary!). Cook for 10-15 minutes, covered, according to the package directions. Keep a close eye on the lentils, as they shouldn't overcook or they'll turn to mush. Once the "Mesir Wat" is cooked, serve in pretty bowls. Sprinkle with fresh cilantro or flat-leaf parsley. You can serve this dish with plain basmati or brown rice.
- http://www.bistrodejenna.com/2018/10/lentilles-corail-epicees-aux-patates-douces.html
- Sweet potato 3 units
- Red onion, 1 unit
- Garlic, 2 cloves
- Grated nutmeg 1 tsp.
- Celery 1 piece
- Cumin 1 tsp
- Coral lentils 250 g
- Olive oil 2 tbsp.
- Water 500 ml
