Ethiopian Lentil Stew (Misir Wot)

Ingredients

• 1 cup Red Lentils
• 1 large Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Berbere Spice Blend
• 1 can Diced Tomatoes
• 2 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1 tsp Salt

Instructions

1. 1Measure 1 cup of red lentils into a fine-mesh sieve and rinse them under cold running water until the water runs clear.
2. 2Peel and dice 1 large onion into 1/2-inch pieces. Peel and mince 4 cloves of garlic. Peel and grate 1 tbsp of ginger.
3. 3Heat 2 tbsp of olive oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
4. 4Add the minced garlic and grated ginger to the pot and cook, stirring constantly, until fragrant, about 1 minute. Be careful not to burn the garlic.
5. 5Stir in the 2 tbsp of berbere spice blend and cook, stirring constantly, until fragrant, about 1 minute.
6. 6Add the 1 can of diced tomatoes, 2 cups of vegetable broth, and the rinsed 1 cup of red lentils to the pot. Stir everything together.
7. 7Season with 1 tsp of salt. Bring the mixture to a boil over medium-high heat (400°F / 200°C).
8. 8Once boiling, reduce the heat to low (250°F / 120°C), cover the pot, and simmer for 40-50 minutes, stirring occasionally, until the lentils are very tender and the stew has thickened to your desired consistency. If the stew becomes too thick, you can add a little more vegetable broth or water.
9. 9Serve the Ethiopian Lentil Stew hot.

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