Misir Wot (Red Lentil Stew) with Quinoa

Ingredients

• 1.5 cups Red lentils
• 3 cups Water
• 1 medium Red onion
• 3 tablespoons Berbere spice blend
• 3 tablespoons Olive oil
• 4 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Tomato paste
• 1 cup Quinoa

Instructions

1. 1Measure the 1.5 cups of red lentils and place them in a fine-mesh sieve. Rinse the lentils under cold running water until the water runs clear. Set aside.
2. 2Prepare the aromatics: Peel and finely chop the 1 medium red onion. Peel and mince the 4 cloves of garlic. Peel and grate the 1 teaspoon of ginger.
3. 3In a large heavy-bottomed pot or Dutch oven, heat the 3 tablespoons of olive oil over medium heat (350°F / 175°C). Add the chopped red onion and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
4. 4Add the minced garlic, grated ginger, and 1 tablespoon of tomato paste to the pot. Cook, stirring constantly, for 1-2 minutes until fragrant. Be careful not to burn the garlic.
5. 5Stir in the 3 tablespoons of berbere spice blend. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
6. 6Add 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.
7. 7Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. Stir occasionally to prevent sticking. The stew is ready when the lentils are very soft and have thickened into a stew-like consistency.
8. 8While the lentil stew is simmering, cook the 1 cup of quinoa. You can do this by combining the quinoa with 2 cups of water in a small saucepan, bringing it to a boil, then reducing the heat to low, covering, and simmering for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Let it stand covered for 5 minutes off the heat before fluffing with a fork.
9. 9Serve the Misir Wot hot over a bed of the cooked quinoa.

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