Ethiopian Lentil Stew (Misir Wot)

Ingredients

• 3 tablespoons Vegetable Oil
• 1 large Onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 3 tablespoons Berbere Spice Blend
• 1 cup Red Lentils
• 3 cups Vegetable Broth
• about 410 g Diced Tomatoes
• 1 tablespoon Lemon Juice
• 1 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Dice the 1 large onion into 1.27 cm pieces. Mince the 4 cloves of garlic. Grate the 1 tablespoon of ginger.
2. 2In a large heavy-bottomed pot, heat the 3 tablespoons of vegetable oil over medium heat (approximately 162.8-176.7°C / 160-175°C). Add the diced 1 large onion and cook for 5 to 7 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Add the minced 4 cloves of garlic and the grated 1 tablespoon of ginger to the pot. Cook for 1 minute, stirring constantly, until the mixture becomes fragrant.
4. 4Stir in the 3 tablespoons of berbere spice blend. Continue to cook for 1 minute, stirring, until the spices are very fragrant.
5. 5Add the 1 cup of red lentils, 3 cups of vegetable broth, and about 410 g of diced tomatoes to the pot. Increase the heat to medium-high (approximately 190.6-204.4°C / 190-205°C) and bring the mixture to a boil. Once boiling, reduce the heat to low (approximately 79.44-93.33°C / 80-95°C), cover the pot, and simmer for 30 to 35 minutes, or until the red lentils are tender and have absorbed most of the liquid.
6. 6Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice and the 1 teaspoon of salt. Serve the Ethiopian Lentil Stew hot.

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