Ingredients & Substitutes

Instructions

1. 1

   Rinse 1.5 cups of red lentils thoroughly under cold water until the water runs clear.

2. 2

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

3. 3

   In a large pot or Dutch oven, melt 2 tablespoons of ghee over medium heat and sauté the chopped onion for 5-7 minutes until softened and translucent.

4. 4

   Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.

5. 5

   Stir in 3 tablespoons of Berbere spice blend and 1 tablespoon of tomato paste, cooking for 2 minutes to toast the spices and deepen the flavor.

6. 6

   Pour in 4 cups of vegetable broth and add the rinsed 1.5 cups of red lentils, bringing the mixture to a simmer.

7. 7

   Reduce the heat to low, cover the pot, and cook for 25-30 minutes, or until the lentils are tender and the stew has thickened, stirring occasionally.

8. 8

   Season the Misir Wot with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper before serving hot.