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Red Lentils with Veggies

Rated as 4 out of 5 Stars
0

"This is a twist on an Ethiopian recipe called misser wat. It's a little spicy. Serve with injera, naan, or rice."
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Ingredients

41 m servings 226
Original recipe yields 4 servings

Directions

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  1. Soak masoor dal in 4 cups water; swish with your hands to clean. Drain; repeat twice.
  2. Combine onion and 1/2 cup water in a saucepan over medium-low heat; simmer until water is absorbed, 5 to 7 minutes. Add oil and garlic; cook, stirring occasionally, for 3 minutes. Add bebere powder; cook and stir for 3 minutes more.
  3. Mix tomato sauce and 1/2 cup water into onion-spice mixture; bring to a boil. Add masoor dal and carrots; reduce heat to low. Cook, stirring occasionally and adding water as needed to maintain a soupy consistency, until carrots are just tender, about 5 minutes. Add zucchini; cook and stir until masoor dal is tender, about 5 minutes. Add salt.

Footnotes

  • Cook's Note:
  • Masoor dal (red lentils) and berbere powder are available at Indian grocers and online.

Nutrition Facts


Per Serving: 226 calories; 11.3 24.6 8.2 0 506 Full nutrition

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Reviews

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This is very good. It cooked up in the time written, but I soaked the lentils for about a half hour. I made my own berbere mix that was light on cloves and fenugreek. Thank you for the recipe.