Misir Wot (Red Lentil Stew)

Ingredients

• 1.5 cups Red lentils
• 1 large Red onion
• 3 tbsp Berbere spice blend
• 3 tbsp Coconut oil
• 4 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Tomato paste
• 3 cups Vegetable broth
• 1 tbsp Lemon juice
• 8 pieces Injera

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1.5 cups of red lentils into a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear.
2. 2Finely chop 1 large red onion. Place a large, heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 3 tablespoons of coconut oil and the chopped red onion. Cook, stirring occasionally, for 8-10 minutes, or until the onion is softened and translucent.
3. 3Mince the 4 cloves of garlic and grate the 1 teaspoon of ginger. Add the minced garlic and grated ginger to the pot with the softened onion. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Stir in the 3 tablespoons of berbere spice blend and the 1 tablespoon of tomato paste. Cook, stirring constantly, for 2 minutes, allowing the spices to toast and the tomato paste to darken slightly.
5. 5Add the rinsed 1.5 cups of red lentils and the 3 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and simmer for 30-40 minutes. Stir occasionally to prevent sticking. The lentils are tender and the stew has thickened when they are easily mashed and the stew coats the back of a spoon.
7. 7Stir in the 1 tablespoon of lemon juice just before serving.
8. 8Serve the Misir Wot hot with the 8 pieces of injera.

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