Ethiopian Spiced Lentil Soup (Misir Wot) with Dairy-Free Yogurt

Ingredients

• 1 cup Red Lentils
• 5 cups Water
• 1 medium Red Onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 3 tablespoons Berbere Spice Blend
• 2 tablespoons Tomato Paste
• 2 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 4 tablespoons Coconut Yogurt
• 4 pieces Injera

Instructions

1. 1Measure 1 cup of red lentils and rinse them under cool running water.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of vegetable oil and let it warm for 30 seconds. Add the 1 medium red onion, cut into small dice, and cook, stirring occasionally, until softened, about 5 minutes.
3. 3Add the 4 cloves of garlic, minced, and the 1 tablespoon of ginger, minced, to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the 3 tablespoons of berbere spice blend and the 2 tablespoons of tomato paste. Cook, stirring constantly, for 2 minutes until the paste darkens slightly.
5. 5Add the rinsed 1 cup of red lentils and the 5 cups of water to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until the lentils are very tender and have broken down.
6. 6Stir in the 1 teaspoon of salt. Serve the lentil soup hot in bowls, with a dollop of the 4 tablespoons of coconut yogurt on top of each serving. Serve with the 4 pieces of injera on the side.

Substitutions

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