Mesir Wot

Yield: 5 servings 2 medium onions, chopped 4 tablespoons oil

5 cloves garlic, minced

1⁄2 teaspoon ground cardamom 3 tablespoons berbere, see notes 1 cup red lentils

1 teaspoon salt, or to taste

1 to 2 pinches granulated sugar,

optional

Do not use a nonstick pan for this recipe.

Berbere is a spice mix available at international markets and spice stores, or you could make your own with the provided recipe.

Heat a large pan that is not nonstick over medium to mediumhigh heat. Add the onions (without oil) and cook, stirring frequently, to sweat out some of the moisture. When the onions are translucent, after 5 to 10 minutes, add the oil. Saute a few more minutes, stirring frequently. Add garlic; saute a few minutes more.

Add cardamom, berbere and 2 tablespoons water. Lower the heat to medium and cook 10 minutes, stirring frequently. Add more water if necessary to avoid sticking.

Add cup water and the lentils. Stir almost constantly until water is absorbed. Continue adding water, cup at a time, and stirring until it is absorbed; the idea is to let the lentils scorch on the bottom a bit each time without burning. Continue cooking in this manner until the lentils are fully cooked; you will need a total of 3 cups of water, more or less. Then top it off with enough water to give it the consistency of a thick sauce. Add salt and the sugar, if necessary. Per serving: 260 calories; 12 g fat; 2 g saturated fat; no cholesterol; 10 g protein; 30 g carbohydrates; 3 g sugar; 5 g fiber; 470 mg sodium; 35 mg calcium