Misir Wot (Red Lentil Stew)

Ingredients

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

Instructions

1. 1Measure the 1.5 cups of red lentils into a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear. Set aside.
2. 2Finely chop the 1 large red onion. Mince the 4 cloves of garlic. Grate or mince the 1 tablespoon of ginger.
3. 3Place a large, heavy-bottomed pot over medium heat (350°F/175°C). Add the 1/4 cup of vegetable oil. Once the oil is shimmering, add the chopped red onion, minced garlic, and ginger. Cook, stirring frequently, for 8-10 minutes, or until the onions are softened and translucent.
4. 4Add the 3 tablespoons of berbere spice blend and the 2 tablespoons of tomato paste to the pot. Cook for 1 minute, stirring constantly, until fragrant. This helps to toast the spices and deepen the flavor.
5. 5Add the rinsed 1.5 cups of red lentils and the 3 cups of water to the pot. Stir everything together. Increase the heat to high and bring the mixture to a boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes. Stir occasionally to prevent sticking. The lentils are done when they are very soft and have broken down, thickening the stew. You should see steam rising and hear gentle bubbling.
7. 7Stir in the 1 teaspoon of salt. Taste the stew and add more berbere spice blend if you desire more heat. Continue to simmer for another 2 minutes.
8. 8Serve the Misir Wot hot, ideally with injera.

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