Misir Wot (Red Lentil Stew)

Ingredients

• 1.5 cups Red lentils
• 1 large Red onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 3 tablespoons Berbere spice blend
• 3 tablespoons Vegetable oil
• 2 tablespoons Tomato paste
• 3 cups Vegetable broth
• 8 pieces Injera (Teff flour flatbread)

Instructions

1. 1Measure 1.5 cups of red lentils. Place them in a fine-mesh sieve and rinse thoroughly under cold running water until the water runs clear. Set the rinsed lentils aside.
2. 2Finely chop 1 large red onion. Place a large, heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add 3 tablespoons of vegetable oil to the pot, then add the chopped red onion. Cook, stirring occasionally, for 8-10 minutes, or until the onion is softened and translucent.
3. 3Mince 4 cloves of garlic and grate 1 tablespoon of ginger. Add the minced garlic and grated ginger to the pot with the softened onions. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Stir in 3 tablespoons of berbere spice blend and 2 tablespoons of tomato paste. Cook, stirring constantly, for 2 minutes. This helps to toast the spices and deepen the flavor.
5. 5Add the rinsed 1.5 cups of red lentils and 3 cups of vegetable broth to the pot. Stir everything together. Increase the heat to medium-high and bring the mixture to a boil.
6. 6Once boiling, reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for 25-30 minutes. Stir occasionally to prevent sticking. The lentils are tender and the stew has thickened when it has a consistency similar to thick soup.
7. 7Serve the Misir Wot hot with 8 pieces of injera.

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