Ethiopian Lentil Stew (Misir Wot) Breakfast Bowl

Ingredients

• 1 cup Red Lentils
• 1 large Onion (chopped)
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (minced)
• 3 tablespoons Berbere Spice Blend
• 3 cups Vegetable Broth
• 2 tablespoons Tomato Paste
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 4 pieces Injera Bread
• 2 tablespoons Green Onions (for garnish)

Instructions

1. 1Rinse the red lentils in a fine-mesh sieve until the water runs clear.
2. 2Heat olive oil in a large pot over medium heat.
3. 3Add chopped onion and cook until softened, about 5 minutes.
4. 4Add minced garlic and ginger, and cook for another minute until fragrant.
5. 5Stir in the berbere spice blend and tomato paste. Cook for 1 minute, stirring constantly.
6. 6Add the rinsed red lentils and vegetable broth. Bring to a boil.
7. 7Reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender and the stew has thickened.
8. 8Season with salt to taste.
9. 9Serve the lentil stew in bowls, garnished with green onions, alongside injera bread.

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