1/2 tsp ground ginger or 1 tablespoon fresh grated ginger
1/2 tsp cumin
1/2 tsp tumeric
1/2 tsp cardamom
1/2 tsp korset
1 tablespoon olive oil
1 cup of lentils, preferably red
2 cups water or stock (vegetable or chicken)
30 - 45 minutes
Makes:Two main servings or four sides
It is the spices that make this dish. I started with the traditional recipe which uses lots of spiced butter and kept simplifying the dish. My wat recipe is every bit as flavorful as the original.
The onions, garlic, berber, lentils are essential. The others can be done without, but add complexity. Measurements are for starters and may be increased or decreased for personal tastes.
Red lentil wat (messer wat) can be made with any lentil, but traditional red was the best.
With the lentils, spices, garlic and onion, wat is very healthy. It is also very forgiving and almost impossible to ruin.. It is quick too … those lentils cook up in no time. Such comfort food … warm, spicy, soft and satisfying.