Kae Misr Wot

1. 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. 2

   Set aside.

3. 3

   In a dry pan, stir fry the onions for 2 mins, add the oil and stir fry 2 mins more.

4. 4

   Add the remaining 1/2c water, the tomato paste, chow, and salt and continue to stir.

5. 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. 6

   Serve warm with Injeera.

* Per serving · 4 servings · Values may vary.