Mesir Wat

• 1 1/2 cups red lentils, rinsed
• 8 tablespoons vegetable oil
• 1 teaspoon tomato paste
• 1 1/2 tablespoons berbere
• 1 red onion, finely chopped
• 1 garlic clove, halved
• 1/4 teaspoon coriander
• 1 1/2 teaspoons salt
• 8 cups water
• injera bread

1. Over medium high heat saute the onions stirring frequently (5min).
2. Add the tomato paste and keep stirring (5min).
3. Next add the berbere and cook for 5 minutes adding a little bit of water when the bottom of the pot starts catching. Keep stirring.
4. Add the rinsed lentils and cook together for an additional 5 minutes (continue to stir adding a bit of water so that the mixture doesn't burn).
5. Add about 5 cups of water and bring to a boil. Occasionally stir.
6. Once the water reduces and lentils have thickened add the ground coriander, garlic and salt. Reduce heat and leave for about 5 minutes.
7. Serve with injera.

red lentils, vegetable oil, tomato paste, berbere, red onion, garlic, coriander, salt, water, injera bread

Taken from www.food.com/recipe/mesir-wat-523941 (may not work)