Misir Wot (Red Lentil Stew) with Quinoa

Ingredients

• 1.5 cups Red Lentils
• 3 cups Water
• 1 medium Red Onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Berbere Spice Blend
• 2 tablespoons Olive Oil
• 1 cup Quinoa
• 2 cups Vegetable Broth
• 1/2 teaspoon Salt

Instructions

1. 1Measure 1.5 cups of red lentils and rinse them thoroughly under cold running water until the water runs clear.
2. 2Finely chop 1 medium red onion. Mince 4 cloves of garlic. Grate 1 tablespoon of ginger.
3. 3In a large heavy-bottomed pot, combine the rinsed 1.5 cups of red lentils, 3 cups of water, the chopped red onion, the minced garlic, the grated ginger, 2 tablespoons of berbere spice blend, 2 tablespoons of olive oil, and 1/2 teaspoon of salt.
4. 4Place the pot over medium-high heat (400°F / 200°C) and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes. Stir occasionally. The stew is ready when the lentils are very soft and the stew has thickened to your liking.
5. 5While the lentils are simmering, prepare the quinoa. Measure 1 cup of quinoa and rinse it thoroughly under cold running water. In a medium saucepan, combine the rinsed 1 cup of quinoa with 2 cups of vegetable broth.
6. 6Place the saucepan over medium-high heat (400°F / 200°C) and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the liquid has been absorbed by the quinoa. Remove from heat and let it sit, covered, for 5 minutes.
7. 7Fluff the cooked quinoa with a fork. Serve the misir wot hot over a bed of the fluffy quinoa.

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