1 cup dry red lentils
4 cup water
1 medium onion; chopped
1 tablespoon corn oil
1 tablespoon tomato paste
2 teaspoon chow
1/2 teaspoon salt
Kae Misr Wot is a red lentil stew. 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. Set aside.
In a dry pan, stir fry the onions for 2 mins, add the oil and stir fry 2 mins more. Add the remaining 1/2c water, the tomato paste, chow, and salt and continue to stir.
Add the red lentils and mix well over moderate heat for 3 mins until everything is reduced to a thick, well seasoned puree.
Serve warm with Injeera.
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