Misir Wat with Smoked Paprika and Lentil Sprouts

Ingredients

• 1 cup Red Lentils
• 1 large Red Onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 0.25 cup Niter Kibbeh
• 2 tablespoons Berbere Spice Blend
• 1 teaspoon Smoked Paprika
• 2 cups Vegetable Broth
• 0.5 cup Lentil Sprouts
• 1 teaspoon Salt

Instructions

1. 1Rinse the red lentils. Finely chop the red onion, mince the garlic, and grate the ginger.
2. 2In a pot, melt the niter kibbeh over medium heat. Add the chopped red onion, garlic, and ginger, and cook until softened, about 5 minutes.
3. 3Stir in the berbere spice blend and smoked paprika. Cook for another minute, stirring constantly.
4. 4Add the rinsed red lentils and vegetable broth. Bring to a simmer, then reduce the heat to low, cover, and cook until the lentils are soft and the sauce has thickened, about 25-30 minutes.
5. 5Season with salt to taste.
6. 6Serve hot, topped with fresh lentil sprouts and injera.

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