Kae Misr Wot

1 c Dry red lentils

4 c Water

1 md Onion; chopped

1 tb Corn oil

1 tb Tomato paste

2 ts Chow

1/2 ts Salt

is a red lentil stew. In pan, cook the lentils in 3 1/2c of the water over low heat for about 1/2 hour, or until the lentil are soft and the water has almost completely evaporated. Set aside. In a dry pan, stir fry the onions for 2 mins, add the oil and stir fry 2 mins more. Add the remaining 1/2c water, the tomato paste, chow, and salt and continue to stir. Add the red lentils and mix well over moderate heat for 3 mins until everything is reduced to a thick, well seasoned puree. Serve warm with Injeera.