top of page

Massir Wat

Prep time:                     5 minutes

Cooking time:           30 minutes

Yields:                             4 people



3 onions, chopped
1/2 cups oil
2-3 tbsp. berbere
1/2 14 oz. can diced tomatoes
3 cups water, plus extra on hand
2 cups aprox 1/2 bag split red lentils
1 tbsp ginger, minced

1 1/2 tbsp garlic, minced
salt to taste


In a large stock pot, cook the onions on medium/medium-high heat for several minutes, stirring frequently, until they begin to soften and turn translucent. Add the oil and cook for a few more minutes before adding the berbere. Add the berbere and allow the ingredients to simmer together for several minutes. Add the tomatoes and several spoonfuls of the tomato juice and stir. Then add three cups of water and bring to a boil. Add the rinsed lentils and stir to combine all the ingredients. Turn the heat to low-medium and simmer, but keep a close eye on the lentils- if the liquid has been absorbed before the lentils have softened, add more water as needed and continue cooking on low heat. Add the ginger and garlic and salt, stir well, and continue simmering until the lentils are completely tender. Serve with alone or with traditional injera or other bread if desired. 

bottom of page