Ethiopian Miser Wat (Red Lentil Puree/Stew) Yield: 8 servings Chef Caroline Ishii Ingredients: cup red lentils

s 2 onions, finely chopped cup olive oil 3 tablespoons tomato paste teaspoon paprika 1 teaspoon Ethiopian berbere spice mix (optional) 1 garlic, peeled and finely chopped 1 teaspoon peeled and grated ginger teaspoon ground black pepper 1 teaspoon sea salt, or more to taste 3 cups water or stock Directions: 1. Wash the lentils in several changes of water until the water becomes clear. Soak the lentils in water for 30 minutes and then drain. 2. Peel and finely chop the onions and the garlic. 3. Heat the oil in a large pan over medium heat and saute the onions until golden. If the onions become too dry while you are cooking them, add some water/stock. 4. Add the tomato paste, paprika and berbere(optional), mix and let cook for a few minutes. 5. Add half the water/stock and the garlic, ginger, pepper and salt. Stir well and bring to a boil. 6. Add the rest of the water/stock, stir again, cover and bring to a boil. 7. Add the drained lentils, lower the heat and cook for 20-30 minutes until the lentils soften.

8. You can serve this with roasted or sauted vegetables and rice or quinoa.