Messer Wot (Spiced Lentils)
Red lentils get plenty of heat from berbere spice in this Ethiopian recipe. You can balance the heat by stirring in some chopped tomato before serving. Serve as a satisfying vegan side dish along with other traditional recipes, such as kinche (cracked wheat) and fossolia (Ethiopian-style green beans). And don't forget injera, a traditional crêpe-like bread common in Ethiopia. Look for berbere in specialty grocery stores or online.
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
Tips: Berbere, the main spice blend used in Ethiopian cooking, gets its fiery color and flavor from chile peppers.
Rich, smoky makulaya wot spice blend is made with toasted fenugreek and roasted shallots.
Cinnamon, cardamom, black pepper and long pepper make up mekelesha finishing spice mix.