Messer Spicy Red Lentils Recipe

Rinse lentils

Place the red lentils in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain well.

In a large heavy-bottomed stockpot (capacity ≥ 8–10 quarts), combine rinsed lentils, water or vegetable stock, diced tomatoes, and tomato paste. Stir to combine.

Bring the pot to a boil over medium-high heat, then reduce to a simmer. Skim any foam that rises to the surface with a spoon.

While the lentils come to a simmer, heat a large skillet or wide saucepan over medium heat. Add the niter kibbeh (or unsalted butter) and allow it to melt and become fragrant (about 1–2 minutes).

Add the diced onions and carrots to the fat. Sauté, stirring occasionally, until the onions are soft and beginning to brown, about 8–10 minutes.

Add the minced garlic and ginger; cook, stirring, until aromatic (1–2 minutes) being careful not to burn the garlic.

Stir in the berbere spice mix, ground cumin, coriander, paprika, turmeric, fenugreek (if using), black pepper, and red pepper flakes. Cook the spices with the aromatics for 1–2 minutes to bloom the flavors, stirring constantly so they do not scorch.

Transfer the spiced aromatic mixture into the simmering pot of lentils. Stir thoroughly to combine so the spices are evenly distributed.

Reduce the heat to low so the lentils maintain a gentle simmer. Partially cover the pot and simmer, stirring occasionally to prevent sticking, until the lentils are very soft and the mixture is thick and creamy, 35–45 minutes. Add additional water or stock (up to 500 ml) if the mixture becomes too dry; final consistency should be spoonable but not watery.

Taste and add salt gradually, up to the indicated 3 tbs (adjust to preference). Add the lemon juice and stir. If the lentils are too sharp, add a small knob (1–2 tbs) of butter or a drizzle of olive oil to round flavors.

Once lentils are tender and seasoned, remove from heat. Stir in half of the chopped cilantro/parsley and half the sliced scallions to incorporate fresh herb brightness.

Transfer the lentils to a warmed serving pan. Drizzle the extra niter kibbeh or olive oil over the top and sprinkle the remaining cilantro/parsley and scallions. Optionally finish with a light dusting of berbere or paprika for color.

Serve hot as a side. This recipe yields approximately 4 lb (about 1.8–2.0 kg cooked) and will serve about 20 people as a side (about 100–120 g per person).