Ethiopian Lentil Stew (Misir Wot)

Ingredients

• 1 cup Red lentils
• 1 large Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Berbere spice blend
• 3 cups Vegetable broth
• 2 tbsp Tomato paste
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Measure 1 cup of red lentils into a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear. Set aside.
2. 2Peel and finely chop 1 large onion. Peel and mince 4 cloves of garlic. Peel and mince 1 tablespoon of ginger.
3. 3Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil.
4. 4Add the chopped onion, minced garlic, and minced ginger to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 to 7 minutes.
5. 5Stir in the 2 tablespoons of berbere spice blend and the 2 tablespoons of tomato paste. Cook, stirring constantly, for 1 minute until fragrant.
6. 6Add the rinsed 1 cup of red lentils and the 3 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil.
7. 7Once boiling, reduce the heat to low, cover the pot, and simmer for 30 to 40 minutes, or until the red lentils are tender and have broken down into a thick stew. Stir occasionally to prevent sticking.
8. 8Stir in the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Taste and add more salt or pepper if needed.
9. 9Serve the Ethiopian Lentil Stew hot.

Related Guides