Ethiopian Lentil Stew (Misir Wot)

Ingredients

• 1 cup Red Lentils
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 1 can (14.5 oz) Tomatoes
• 2 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 2 tablespoons Berbere Spice Blend
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

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. 2Finely dice the 1 medium onion, mince the 3 cloves of garlic, and grate the 1 tablespoon of ginger. Keep them separate for now.
3. 3Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, about 250°F (121°C). Add the diced onion and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is softened and translucent.
4. 4Add the minced garlic and grated ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Stir in the 2 tablespoons of berbere spice blend. Cook for 1 minute more, stirring constantly, until the spices are fragrant and slightly darkened.
6. 6Add the 1 can (14.5 oz) of tomatoes (undrained), the rinsed 1 cup of red lentils, and the 2 cups of vegetable broth to the pot. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 30 to 40 minutes, or until the lentils are tender and have broken down, stirring occasionally to prevent sticking.
7. 7Once the lentils are tender, season the stew with the 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir well to combine. Taste and add more salt or pepper if needed.
8. 8Serve the Ethiopian Lentil Stew hot.

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