Misir Wot (Red Lentil Stew) with Quinoa

Ingredients

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

Instructions

1. 1Measure 1.5 cups of red lentils into a fine-mesh sieve and rinse them thoroughly under cold running water. Set the rinsed lentils aside.
2. 2Place a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 tablespoons of vegetable oil and let it warm for about 30 seconds. Add the 1 large red onion, finely chopped, to the pot. Cook, stirring occasionally, for 8-10 minutes, or until the onion is softened and translucent.
3. 3Add the 4 cloves of garlic, minced, and the 1 tablespoon of ginger to the pot. Cook, stirring constantly, for 1 minute until fragrant. Do not let the garlic burn.
4. 4Stir in the 3 tablespoons of berbere spice blend and the 2 tablespoons of tomato paste. Cook, stirring constantly, for 2 minutes until the spices are fragrant and the tomato paste has darkened slightly.
5. 5Add the rinsed 1.5 cups of red lentils and the 4 cups of water to the pot. Stir everything together. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the lentils are very tender and have broken down into a thick stew. Stir occasionally to prevent sticking.
6. 6While the lentils are simmering, measure 1 cup of quinoa into a fine-mesh sieve and rinse it thoroughly under cold running water. In a medium saucepan, combine the rinsed 1 cup of quinoa with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the quinoa is fluffy. Let the quinoa stand, covered, off the heat for 5 minutes.
7. 7To serve, spoon the cooked 1 cup of quinoa into bowls. Ladle the hot Misir Wot over the quinoa.

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