Ethiopian Lentil Stew (Misir Wot)

Ingredients

• 1 cup Red Lentils
• 3 cups Water
• 1 large Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Berbere Spice Blend
• 2 tbsp Tomato Paste
• 2 tbsp Vegetable Oil
• 1/2 tsp Salt

Instructions

1. 1Measure the 1 cup of red lentils and place them in a fine-mesh sieve. Rinse the 1 cup of red lentils under cold running water until the water runs clear, then set aside.
2. 2Prepare your aromatics: Peel and finely chop the 1 large onion. Peel and mince the 4 cloves of garlic. Peel and finely mince the 1 tbsp of ginger.
3. 3Place a large, heavy-bottomed pot on the stove over medium-high heat. Add the 2 tbsp of vegetable oil. Once the oil is shimmering, add the chopped 1 large onion and cook, stirring occasionally, for 5 to 7 minutes, or until softened and translucent.
4. 4Add the minced 4 cloves of garlic and the minced 1 tbsp of ginger to the pot with the onions. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Stir in the 2 tbsp of berbere spice blend and the 2 tbsp of tomato paste. Cook for 1 minute, stirring constantly, until the spices are fragrant and the tomato paste has darkened slightly.
6. 6Add the rinsed 1 cup of red lentils and the 3 cups of water to the pot. Stir everything together to combine.
7. 7Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes. Stir occasionally to prevent sticking. The stew is done when the 1 cup of red lentils are very tender and have broken down, and the stew has thickened to your desired consistency.
8. 8Stir in the 1/2 tsp of salt. Taste and add more salt if needed.
9. 9Serve the Ethiopian Lentil Stew hot.

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