Mesir Wat (Red Lentil Puree) Recipe

Lentil lovers will enjoy this dish; it's authentically Ethiopian without being so foreign that you're wondering what you're eating. It also freezes very well, and you can easily double the recipe and save half for later. This recipe makes 4-6 servings and great to eat with injera.

Ingredients
2 onions chopped
2 cloves of garlic, crushed
2 teaspoons gingerrot, peeled and minced
1/4 cup butter or niter kibbeh
1 teaspoon turmeric
2 tablespoons paprika
1/2 to 2 teaspoons cayenne pepper (just depends on how spicy you want it to be)
1 pound red lentils
4 cups water or stock
Salt and pepper to taste

Directions
1. Puree onion, garlic, and ginger in a food processor or blender
2. Heat butter or niter kibbeh in large, heavy saucepan. Add turmeric, paprika and cayenne pepper and stir rapidly to color oil, about 30 seconds
3. Add onion puree and saute on medium heat until excess moisture evaporates and onion looses its raw aroma (10-15 minutes)
4. Add lentils and water, bring to a boil and simmer until lentils are cooked through and fall apart, about 40-60 minutes (taste it and see if it's soft enough for you). Add water if necessary to keep from drying out. Stir in salt and pepper to taste.