Ethiopian Lentil Stew (Misr Wot)

The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked. The recipe for this version comes from an Ethiopean cook, Alemtshaye Yigezu, who cooked this dish for us while visiting her home.

Find this recipe in our cookbook, SAVEUR: Soups and Stews