Ethiopian Misir Wot with Gomen (Spicy Red Lentil Stew with Collard Greens)

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1.5 cups of red lentils thoroughly under cold water until the water runs clear, then set them aside.

2. 2

   Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 2 diced large onions and sauté until softened and translucent, about 8-10 minutes.

3. 3

   Stir in 4 minced garlic cloves and 1 inch grated fresh ginger, cooking for 1 minute until fragrant.

4. 4

   Add 3 tablespoons of Berbere spice blend and 2 tablespoons of tomato paste to the pot, stirring well and cooking for 2-3 minutes to deepen the flavors.

5. 5

   Pour in 4 cups of vegetable broth and the rinsed 1.5 cups of red lentils, bring the mixture to a boil, then reduce heat, cover, and simmer for 25-30 minutes until the lentils are tender, stirring occasionally.

6. 6

   While the lentils are simmering, wash and chop 1 bunch of collard greens into small pieces, removing any tough stems.

7. 7

   Add the chopped 1 bunch of collard greens to the lentil stew along with 1 teaspoon of salt and 0.5 teaspoon of black pepper, stirring to combine.

8. 8

   Continue to simmer uncovered for another 10-15 minutes, or until the collard greens are tender and the stew has thickened to your desired consistency.