Ethiopian Lentil Stew (Misir Wot)
A flavorful and spicy Ethiopian lentil stew, perfect served with injera bread. Naturally vegan, dairy-free, and egg-free.
Ingredients
- 1 cup Red lentils
- 2 cups Water
- 1 medium Onion
- 3 cloves Garlic
- 1 tbsp Ginger
- 2 tbsp Berbere spice blend
- 2 tbsp Tomato paste
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 4 pieces Injera bread
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse lentils in a fine-mesh sieve.
- 2Heat vegetable oil in a pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for another minute.
- 3Stir in berbere spice blend and tomato paste. Cook for 1 minute more.
- 4Add lentils and water. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
- 5Season with salt to taste. Serve with injera bread.
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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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