Red Lentils with Veggies recipe

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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

Nutrition Info

226.3 calories
carbohydrate: 24.6 g
cholesterol: : -
fat: 11.3 g
fiber: 6.5 g
protein: 8.2 g
saturatedFat: 0.8 g
servingSize: -
sodium: 505.5 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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