Misir Wot (Red Lentil Stew) with Injera Flatbread

A classic Ethiopian vegan stew made with red lentils and a rich blend of spices, perfect served with injera. Easily adapts for meal prep by storing stew and injera separately.

50m4 servings

Contains wheatDAIRY-free

380 cal|18g protein|60g carbs|8g fat|15g fiber

Ingredients

1 cup Red lentils
3 cups Water
1 large Onion
3 cloves Garlic
2.54 cm Ginger
2 tbsp Berbere spice blend
2 tbsp Tomato paste
2 tbsp Vegetable oil
4 pieces Injera bread

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

Instructions

1Rinse the red lentils thoroughly.
2Dice the onion and mince the garlic and ginger.
3Heat the vegetable oil in a pot over medium heat. Add the onion and cook until softened, about 5 minutes.
4Add the garlic, ginger, and Berbere spice blend. Cook for 1 minute, stirring constantly.
5Stir in the tomato paste and cook for another minute.
6Add the red lentils and water. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender.
7Serve hot with injera bread.

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