Ethiopian Lentil Stew (Misir Wot)

Ingredients

• 1 cup Red lentils
• 1 medium Onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Berbere spice blend
• 2 tablespoons Tomato paste
• 3 tablespoons Vegetable oil
• 2 cups Water
• 1 teaspoon Salt
• 4 pieces Injera bread

Instructions

1. 1Measure the 1 cup of red lentils into a fine-mesh sieve and rinse them under cool running water until the water runs clear. Set aside.
2. 2Place a large, heavy-bottomed pot on the stove and set the heat to medium. Add the 3 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 medium onion, which has been finely diced. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
3. 3Add the 4 cloves of garlic, minced, and the 1 tablespoon of ginger to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the 2 tablespoons of berbere spice blend and the 2 tablespoons of tomato paste. Cook, stirring constantly, until the spices are fragrant and the tomato paste has darkened slightly, about 1 minute.
5. 5Add the rinsed 1 cup of red lentils and the 2 cups of water to the pot. Stir everything together and bring the mixture to a simmer over medium-high heat.
6. 6Once simmering, reduce the heat to low. Cover the pot and cook for 25 to 30 minutes, or until the lentils are tender and the stew has thickened to your desired consistency. Stir occasionally to prevent sticking.
7. 7Stir in the 1 teaspoon of salt. Taste the stew and add more salt if needed.
8. 8Serve the Ethiopian Lentil Stew hot with the 4 pieces of injera bread.

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