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| Kae Misr Wat (Red Lentil Stew) |
| This Ethiopian stew combines hearty lentils with onions and Chow (see recipe), a spicy Ethiopian seasoning paste that you can make in advance. Serve with injera, an Ethiopian flatbread. |
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| Base SKU: |
559 |
| Cuisine: |
Ethiopian |
| Prep Time: |
25 Minutes |
| Cooking Time: |
8 Minutes |
| Yield: |
4 Servings |
| Source: |
EthnicGrocer |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Cook the lentils in 3; cups water over low heat for about 20 minutes, until the lentils are soft and the water has almost completely evaporated. Reserve. |
| 2. |
In a dry pan, toast the onions for about 2 minutes. Add oil and sauté for another 2 minutes. |
| 3. |
Add the remaining ½ cup water, tomato paste, chow spice mixture, and salt, and continue to stir. |
| 4. |
Add the lentils and mix well over moderate heat for 3 minutes, until everything is reduced to a thick puree. |
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