Ethiopian Spiced Red Lentil Stew (Misir Wot)

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of red lentils thoroughly under cold water until the water runs clear.

2. 2

   Finely chop 1 large yellow onion, mince 4 cloves of garlic, and grate 1 inch of fresh ginger.

3. 3

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add the chopped onion and sauté for 8 minutes until softened and translucent.

4. 4

   Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

5. 5

   Add 3 tablespoons of berbere spice blend and 1 tablespoon of tomato paste, cooking for 2 minutes while stirring constantly to toast the spices.

6. 6

   Pour in 4 cups of vegetable broth and the rinsed 1 cup of red lentils, bringing the mixture to a boil.

7. 7

   Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are tender and the stew has thickened.

8. 8

   Season the stew with 0.5 teaspoon of salt, taste, and adjust seasonings as desired before serving warm.