Ethiopian Lentil Stew (Misir Wot)

Ingredients

• 1 cup Red lentils
• 1 large Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Berbere spice blend
• 2 tbsp Tomato paste
• 3 tbsp Vegetable oil
• 3 cups Water
• to taste Salt
• for serving Injera bread

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

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.
2. 2Finely chop 1 large onion. Mince 4 cloves of garlic. Grate 2.54 cm of ginger.
3. 3Heat 3 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped onion and cook, stirring occasionally, for 8-10 minutes, or until the onion is softened and translucent.
4. 4Add the minced garlic and grated ginger to the pot and cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
5. 5Stir in the 2 tablespoons of berbere spice blend and 2 tablespoons of tomato paste. Cook for 2 minutes, stirring constantly, until the mixture is deeply colored and smells aromatic.
6. 6Add the rinsed 1 cup of red lentils and 3 cups of water to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 30-40 minutes, or until the lentils are very tender and the stew has thickened to your desired consistency. Stir occasionally to prevent sticking.
7. 7Season the lentil stew with salt to taste. Serve hot with injera bread.

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