Kae Misr Wot

• 1 cup dried red lentils
• 4 cups water
• 1 medium onion, chopped
• 1 tablespoon corn oil
• 1 tablespoon tomato paste, and 2 teaspoons chow seasoning paste
• 12 teaspoon salt

1. In pan, cook the lentils in 3 1/2c of the water over low heat for about 1/2 hour, or until the lentil are soft and the water has almost completely evaporated.
2. Set aside.
3. In a dry pan, stir fry the onions for 2 mins, add the oil and stir fry 2 mins more.
4. Add the remaining 1/2c water, the tomato paste, chow, and salt and continue to stir.
5. Add the red lentils and mix well over moderate heat for 3 mins until everything is reduced to a thick, well seasoned puree.
6. Serve warm with Injeera.

red lentils, water, onion, corn oil, tomato paste, salt

Taken from www.food.com/recipe/kae-misr-wot-183704 (may not work)