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Red Lentils with Veggies

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"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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41 m servings 226 cals
Original recipe yields 4 servings

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  • Prep

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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.


  • 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 g fat; 24.6 g carbohydrates; 8.2 g protein; 0 mg cholesterol; 506 mg sodium. Full nutrition

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