Ethiopian Lentil Stew (Misir Wot) Breakfast Bowl
A lighter take on a traditional Ethiopian lentil stew, served as a breakfast bowl with a side of injera bread. This version ensures no egg is present in any of the ingredients.
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)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the red lentils in a fine-mesh sieve until the water runs clear.
- 2Heat olive oil in a large pot over medium heat.
- 3Add chopped onion and cook until softened, about 5 minutes.
- 4Add minced garlic and ginger, and cook for another minute until fragrant.
- 5Stir in the berbere spice blend and tomato paste. Cook for 1 minute, stirring constantly.
- 6Add the rinsed red lentils and vegetable broth. Bring to a boil.
- 7Reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender and the stew has thickened.
- 8Season with salt to taste.
- 9Serve the lentil stew in bowls, garnished with green onions, alongside injera bread.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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