Ethiopian Red Lentil Stew With Fresh Cheese

• FOR THE MESIR WAT:
• 3 Tablespoons Butter
• 1 whole Large Onion, Diced
• 2 Tablespoons Fresh Grated Ginger
• 2 cloves Garlic, Minced
• 1 Tablespoon Hot Smoked Paprika
• 1 teaspoon Turmeric
• 1 teaspoon Garam Masala
• 2 Tablespoons Tomato Paste
• 2 teaspoons Salt
• 2 cups Red Lentils
• 6 cups Water
• FOR THE AYIB CHEESE:
• 3 cups Small Curb Cottage Cheese
• 3 Tablespoons Plain Greek Yogurt
• 1 whole Lemon, Zested
• Salt To Taste

1. For the mesir wat:
2. Place a large sauce pot over medium heat. Add the butter and chopped onions and saute for 3-5 minutes, until soft. Add the ginger and garlic and saute another 2 minutes.
3. Next add the spices and tomato paste along with the salt. Mix well, then add the lentils and water.
4. Cover the pot and bring to a boil. Once boiling, lower the heat and simmer for 20 minutes.
5. Uncover and stir the lentils, then continue to cook uncovered for another 10-15 minutes until a thick porridge-like consistency is reached.
6. Remove from heat and cover until ready to serve.
7. For the ayib:
8. Rinse and drain the cottage cheese in cold water until only clean curds are left. Place the curds in a bowl and press them dry with paper towels until most of the moisture in removed and the curds have broken up.
9. Mix in the yogurt, lemon zest and salt. Refrigerate until ready to serve.
10. To serve, scoop the mesir wat into a bowl and place a generous dollop of ayib on top.

wat, butter, onion, ginger, garlic, paprika, turmeric, garam masala, tomato paste, salt, red lentils, water, ayib cheese, cheese, greek yogurt, lemon, salt

Taken from tastykitchen.com/recipes/soups/ethiopian-red-lentil-stew-with-fresh-cheese/ (may not work)