This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- Messer wot is best served with injera, an Ethiopian sourdough flat bread. Link to injera recipe here.
- Berbere is the key spice in messer wot, and pending your blend can be pretty spicy. If you’re sensitive to heat, start with half he amount and taste test as you go along.
- The serving sizes here are quite small since when I cook Ethiopian food I like to serve alongside other dishes such as kik alicha or a small green salad. I also tend to eat a ton of injera. If this is the only thing you’re making, the yield is probably closer to 4-6.
Messer Wot
Yield
8 to 10 servings
Prep Time
10 minutes
Cooking Time
35 minutes
Print
Ingredients
5 cups Water
3 cups Red Lenils
3 Vine Tomatoes
1 large Yellow Onion (about 1 1/2 cups diced)
8 Garlic Cloves
1/2 cup Berbere
2 tablespoons Vegetable Oil
2 teaspoons Salt
Directions
- Dice onion and tomatoes, and mince garlic. Set aside.
- Bring a pot to medium high heat. Add oil and saute garlic and onions until they become translucent. Add tomatoes and saute for 5-7 minutes.
- Add salt, lentils, and water to pot. Allow pot to come to a boil then immediately down to a medium-low simmer. Cover, and allow to simmer in pot for 20-30 minutes, or until lentils are fully cooked. Stir periodically to keep lentils from burning on the bottom of the pot.
- Remove pot from heat and let sit covered for 10 minutes. Serve hot with injera.
And as always, the omnivore reviewer’s take!
