Misir Wot – Ethiopian Red Lentil Stew

Deeply spiced Ethiopian lentil stew with berbere, onion and garlic. Served with injera or bread as part of a traditional Ethiopian spread.

Ingredients

• 300 g red lentils, rinsed
• 1 large onion, finely chopped
• 4 garlic cloves, grated
• 2 tbsp berbere spice blend
• 2 tbsp tomato paste
• 4 tbsp vegetable oil or niter kibbeh
• 500 ml water or vegetable stock
• Salt

Method

1. 1
   Sauté onion in oil over medium heat until caramelized, about 15 minutes.
2. 2
   Add garlic and berbere; fry 2 minutes. Stir in tomato paste.
3. 3
   Add lentils and stock. Simmer on low heat until lentils are soft and stew is thick, about 25 minutes.
4. 4
   Season with salt. Serve with injera or bread.