Ethiopian Recipes: Mesir Wat Red Lentil Stew with Ayib

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• For the Red Lentil Stew
• 2 cups red lentils
• 1 large onion, chopped
• 3 Tb. butter
• 2 Tb. fresh grated ginger
• 2 cloves, garlic, minced
• 1 Tb. hot smoked paprika
• 1 tsp. tumeric
• 1 tsp. garam masala
• 2 Tb. tomato paste
• Salt and pepper
• For the Ayib (Iab)
• 3 cups (24 oz.) small curb cottage cheese
• Zest of 1 lemon
• 3 Tb. plain greek yogurt
• 1/4 tsp. salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the red lentils in a sieve under cool water until the water runs mostly clear, then drain well.

2. Melt the butter in a large pot over medium heat. Add the chopped onion and cook, stirring often, for 6 to 8 minutes until soft and golden.

3. Stir in the grated ginger and minced garlic and cook for 1 minute until fragrant.

4. Add the hot smoked paprika, turmeric, garam masala and tomato paste. Stir for 1 minute until the spices smell toasted.

5. Add the drained lentils and enough water to cover them by about 2 inches. Bring to a boil, then reduce to a gentle simmer.

6. Cover partly and simmer for 25 to 30 minutes, stirring now and then, until the lentils are very soft and the stew is thick. Add a splash of water if it gets too dry.

7. Season the stew with salt and pepper to taste. Keep warm while you make the ayib.

8. For the ayib, put the cottage cheese, lemon zest, Greek yogurt and 1/4 teaspoon salt in a food processor or blender. Blend until smooth and creamy, then chill for 15 minutes.

9. Spoon the warm lentil stew into bowls and serve with a spoonful of chilled ayib on top.