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Red Lentils with Veggies

Rated as 3.5 out of 5 Stars
1

"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

40 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 lentils are tender, about 5 minutes more. Add salt to taste.

Footnotes

  • Cook's Note:
  • Masoor dal (red lentils) and berbere powder are available at Indian grocers and online.
  • You can also make your own Berbere (Ethiopian Spice).

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.

I made it using my own bebere spice mix (also from All Recipes). It was good, but not as good as I've had from the kitchens of my Ethiopian friends. Also the times given here are WAY off. Count...