Dinner · Ethiopian · 10 min
Miser Wat (Spiced Red Lentil Stew) over Whole Wheat Rigatoni with Toasted Pumpkin Seed Crunch
- Calories
- 700
- Protein
- 24g
- Carbs
- 97g
- Fat
- 29g
Ingredients
- 72.6 g Whole Wheat Rigatoni Pasta
- 43.9 g Red Lentils (dried, for Miser Wat)
- 17.6 g Roasted Pumpkin Seeds
- 65.9 g Roma Tomatoes, diced
- 6.6 g Garlic, raw, minced
- 23.6 g Sesame oil
Method
- 01Bring a large pot of salted water to a boil. Cook the whole wheat rigatoni until al dente. Drain, reserving a half-cup of pasta water.
- 02While the water boils, prepare the base for the Miser Wat: in a saucepan over medium heat, heat 4g of the sesame oil. Add minced garlic and sauté until fragrant and just turning golden.
- 03Add the diced Roma tomatoes to the pan and cook down until they soften into a thick, rustic jam-like consistency.
- 04Add the red lentils and 2 cups of water (or vegetable stock). Simmer gently for 15-20 minutes until the lentils are completely tender and have absorbed most of the liquid, forming a thick, stew-like consistency typical of Ethiopian wats.
- 05In a small dry skillet, toast the pumpkin seeds over medium heat until they begin to pop and become aromatic, then toss with the remaining 3g of sesame oil and a pinch of salt.
- 06Toss the cooked rigatoni directly into the lentil stew. If it looks too dry, splash in a little of the reserved pasta water to emulsify everything into a creamy, clinging sauce.
- 07Plate into a wide shallow bowl, topping generously with the toasted pumpkin seed crunch for texture. Serve immediately while piping hot.
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