Misir Wot (Ethiopian Red Lentil Stew)

Ingredients

• 1 cup Red lentils
• 3 cups Water
• 1 medium Onion
• 4 cloves Garlic
• 3 tablespoons Berbere spice blend
• 4 tablespoons Vegetable oil
• 2 tablespoons Tomato paste
• 1 teaspoon Ginger
• 1/2 teaspoon Salt

Instructions

1. 1Measure 1 cup of red lentils and place them in a fine-mesh sieve. Rinse the 1 cup of red lentils thoroughly under cold running water until the water runs clear. Set aside.
2. 2Place a large, heavy-bottomed pot on the stove over medium heat (300°F / 150°C). Add the 4 tablespoons of vegetable oil and let it heat up for 1 minute.
3. 3Add the 1 medium onion, cut into small pieces, to the hot oil. Sauté the onion for 5 minutes, stirring occasionally, until it becomes soft and translucent.
4. 4Add the 4 cloves of garlic, minced, and the 1 teaspoon of ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Stir in the 2 tablespoons of tomato paste and the 3 tablespoons of berbere spice blend. Cook for 2 minutes, stirring constantly, until the spices are fragrant and slightly darkened.
6. 6Add the rinsed 1 cup of red lentils and the 3 cups of water to the pot. Stir everything together and bring the mixture to a boil over medium-high heat.
7. 7Once boiling, reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for 25 to 30 minutes. Stir occasionally to prevent sticking. The lentils are tender and the stew has thickened when it reaches this consistency.
8. 8Stir in the 1/2 teaspoon of salt. Taste the stew and add more salt if needed. Serve the Misir Wot hot.

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