Ethiopian Lentil Stew (Misir Wot) with Gluten-Free Injera
A flavorful and spicy Ethiopian lentil stew (Misir Wot) served with gluten-free injera, perfect for a hearty and warming lunch.
Ingredients
- 1.5 cups Red Lentils
- 1 large Onion
- 4 cloves Garlic
- 1 tbsp Ginger
- 2 tbsp Berbere Spice Blend
- 4 cups Vegetable Broth
- 2 tbsp Olive Oil
- 1 tsp Salt
- 4 pieces Gluten-Free Injera
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the red lentils thoroughly.
- 2Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and ginger, and cook for 1 minute more.
- 3Stir in the berbere spice blend and cook for 1 minute, until fragrant.
- 4Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender and the stew has thickened.
- 5Season with salt to taste.
- 6Serve hot with gluten-free injera.
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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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