Ethiopian Lentil Stew (Misir Wot)

Ingredients

• 1 cup Red lentils
• 1 medium Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Berbere spice blend
• 3 cups Vegetable broth
• 2 tbsp Tomato paste
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 4 servings Injera bread

Instructions

1. 1Place a large, heavy-bottomed pot on the stove over medium heat (350°F/175°C). Add the 2 tablespoons of olive oil and let it warm for about 30 seconds.
2. 2Add the 1 medium onion, chopped into 1/2-inch pieces, to the pot. Cook, stirring occasionally, until the onion pieces are softened and translucent, about 5 minutes.
3. 3Add the 4 cloves of garlic, minced, and the 1 tablespoon of ginger, grated. Cook, stirring constantly, until you can smell the garlic and ginger, about 1 minute.
4. 4Stir in the 2 tablespoons of berbere spice blend and the 2 tablespoons of tomato paste. Cook, stirring constantly, for 1 minute until the mixture is fragrant and slightly darkened.
5. 5Add the 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 boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 to 35 minutes. Stir occasionally to prevent sticking. The lentils are tender when they are soft and have broken down, and the stew has thickened.
7. 7Stir in the 1/2 teaspoon of salt. Taste the stew and add more salt if needed.
8. 8Serve the Ethiopian Lentil Stew hot with the 4 servings of injera bread.

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