How do you make lentils not bland?

The beauty of lentils is that they are a completely blank slate — they can take on any flavor you throw at them. That also means if you don't give them any flavor, well, they will taste pretty bland. Add aromatics to the water or, even better, use chicken or vegetable stock instead of water .

What makes lentils taste better?

Otherwise, try adding some acid . If you've added enough salt, and a dish STILL tastes bland, a splash of vinegar or citrus will bring it all together. Also try adding a bay leaf while cooking them, and always salt the water for lentils. You can also boil them in chicken or beef stock instead of water.

What gives lentils flavor?

Adding half an onion (peeled), a few cloves of crushed garlic, a bundle of herbs, or a bay leaf to the cooking liquid and a pinch of salt gives lentils plenty of flavor, especially when they're the base for a salad or side dish.

How do the British pronounce coward?

Break 'coward' down into sounds: [KOW] + [UHD] - say it out loud and exaggerate the sounds until you can consistently produce them. Record yourself saying 'coward' in full sentences, then watch yourself and listen. You'll be able to mark your mistakes quite easily.

Why are lentils so bland?

Lentils have subtle flavors and gentle textures that cook faster than other dried legumes, absorbing cooking liquid in 30 minutes or less and doubling in size. However, if you simply throw them in a pot with water , you'll end up with a bland bowl of beans.

How do you make lentils easier on your stomach?

Tips to Make Beans and Lentils Less Gassy: Rinse before cooking. Rinsing canned beans and lentils helps reduce the amount of those indigestible carbohydrates, which are released into the water. ... Even better, soak them overnight. ... Introduce them slowly. ... Call in the reinforcements. Dec 11, 2017

How do you make lentils more palatable?

Add some salt, maybe a bay leaf, and maybe a clove of garlic (peeled but left whole) . Some recipes will warn you to never add salt to beans or lentils while they're cooking (they say it'll prevent them from cooking through), but it's simply not true! Salt brings out their best.

How to season lentils to taste like meat?

Instructions In a medium saucepan, bring 4 cups of the water to a boil; add the lentils and reduce heat to low. ... In a large skillet, heat the oil over medium-high heat. ... Add the chili powder, cumin, garlic powder, oregano, salt and pepper to the skillet, cook and stir for 30 seconds longer. More items... Jun 18, 2018

Misir Wot Recipe (Ethiopian Lentils) with Ayib

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Classic Ethiopian Recipes are a celebration of exotic spices and slow-cooked flavor. Misir Wot (or Mesir Wat), a traditional Red Lentil Stew, is both bold and comforting with a generous dollop of creamy Ayib cheese on top.

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Misir Wot (Mesir Wat) Red Lentil Curry

Ethiopian cuisine relies heavily on sophisticated melodies of spice. It elevates simple staple foods, like chicken, lentils, and common veggies, to new heights with the proper use of ground spices, chiles, seeds, and herbs.

My older brother introduced me to Ethiopian food about 20 years ago. He described it as, “Like Indian food, but better.” Having spent a considerable amount of time in India, this was taken as a slanderous challenge.

Yet after sampling various Ethiopian recipes, I must correct his evaluation. There is no “better” in comparing the two. Ethiopian recipes are just as tasty as my favorite Indian dishes, yet very different in subtle ways.

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Traditional Ethiopian Lentils

Both Indian and Ethiopian recipes use similar spices and ingredients. They both offer numerous slow-cooked curries/stews. It’s the technique, elaborate flavor combinations, and presentation that stand apart, making them both unique in their own right.

This common red lentil curry or stew, is a staple in Ethiopian cuisine. Misir Wot (pronounced me-sir wot) is loaded with onions, ginger, garlic and, of course, spices galore.

Authentic Ethiopian recipes generally call for berbere paste or dry seasoning, a hot spice blend made of chiles, paprika and too many spices to count. As berbere is not commonly found in most grocery stores, I used a combination of Garam Masala (an Indian spice blend), Hot Smoked Paprika, Turmeric, and tomato paste to replicate its flavor. Although loaded with spice, Mesir Wat is not overly spicy-hot. The rich blend of flavors is a real treat of the senses.

Berbere Paste or Spice Blend: If you happen to have Berbere paste on hand, you can use 3 1/2 tablespoons in place of the paprika, turmeric, garam masala, and tomato paste. If you have Berbere Spice Blend, do not omit the tomato paste, but swap 5 teaspoons for the paprika, turmeric, garam masala.

Easy Ayib Recipe on Top!

To top this wonderful stew, I’ve made Ethiopian Cheese called Ayib (sometimes Iab.) This soft crumbly cheese is slightly tart and just moist enough to hold together. It is the perfect calming note to cut through the spice.

Bonus: Misir Wot is both Gluten-Free and Vegetarian.

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How To Make Misir Wot

Ethiopian Lentils Ingredients

Dry Red Lentils
Large Onion
Butter
Fresh Grated Ginger
Minced Garlic Cloves
Hot Smoked Paprika
Turmeric
Garam Masala
Tomato Paste
Salt and Pepper
Small Curd Cottage Cheese
Lemon Zest
Plain Greek Yogurt

Step by Step

Saute the chopped onions with butter, in a large saucepot, over medium heat, for about 3 to 5 minutes, or until they become soft. Then add in the garlic and ginger and saute for another 2 to 3 minutes.
Next, add in the spices along with the tomato paste and 2 teaspoons of salt. Mix all the ingredients together, then add the lentils and 6 cups of water.
Cover the saucepot and bring it all to a boil. Then lower the heat and let it simmer for about 20 minutes.
Uncover the lentils and stir, then proceed to cook the Misir uncovered for another 10 to 15 minutes until it becomes thick in texture.
Remove from the heat and let it sit covered until you’re ready to serve it. Then make the ayib.

Get The Complete (Printable) Misir Wot Recipe (Ethiopian Lentils) with Ayib Below. Enjoy!

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What To Serve with Misir Wot

You can enjoy rich zesty Misir Wot with Ayib on top, all by itself. Yet if you want to experience a full Ethiopian family dinner, serve it with:

Injera Bread
Chicken Doro Wat
Kitfo Beef Tartare
Collard Green
Yellow Lentils
and a chunky Tomato and olive salad!

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Frequently Asked Questions

Are you using dried lentils or should they be soaked first?

I used dried lentils in this recipe. They do not need to be soaked before adding them into this recipe.

Can I use brown lentils rather than red?

Brown/Green Lentils would be fine. Although red lentils may be easier to find than you think. (I found them in the bulk-bins at my small town grocery store.) Just note, various types of lentil require different cooking times. Check the package cooking instructions and adjust the recipe as needed.

How long will this recipe last?

You can keep them stored in an airtight container for 5-6 days in the fridge.

Can I freeze this recipe?

Yes this recipe can stay in the freezer for 4 to 6 months if stored properly in an airtight container. Once you reheat the lentils for the first time, they will not be good to store again. If you end up having leftovers after rewarming them, then the safe thing would be to discard them.

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More Recipes for Spice-oholics:

Authentic Indian Chai
Roasted Fish with Creamy Curried Cauliflower
Vietnamese Banh Mi Sandwiches
Ethiopian Mushroom Saute ~ Veggie Belly
Spicy Vietnamese Lemongrass Tofu ~ Kohler Created
Spicy Lamb and Lentil Stew ~ Simply Delicious

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