Ethiopian Lentil Stew (Misir Wot)

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 grate 2.54 cm of ginger.
3. 3Place a large, heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the chopped onion and cook, stirring occasionally, until it is soft and translucent, about 5-7 minutes.
4. 4Add the minced garlic and grated ginger to the pot with the onions. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the garlic.
5. 5Stir in the 2 tablespoons of berbere spice blend and the 2 tablespoons 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 vegetable broth to the pot. Stir everything together. Increase the heat to medium-high and bring the mixture to a gentle simmer.
7. 7Once simmering, reduce the heat to low, cover the pot, and let it cook for 30-40 minutes. Stir occasionally to prevent sticking. The lentils are tender when they are soft and have broken down, and the stew has thickened.
8. 8Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice. Serve the Ethiopian Lentil Stew hot with the 4 pieces of injera bread.

Related Guides