Spiced Ethiopian Red Lentil Stew (Misir Wot)

Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Finely chop 2 large red onions, mince 6 cloves of garlic, and grate 1 inch of fresh ginger.

3. 3

   Heat 0.25 cup of vegetable oil in a large pot or Dutch oven over medium heat, then add the chopped red onions and sauté for 8-10 minutes until softened and translucent.

4. 4

   Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant, then add 4 tbsp of berbere spice mix and 2 tbsp of tomato paste, cooking for another 2-3 minutes while stirring constantly.

5. 5

   Add the rinsed and drained 1.5 cups of red lentils to the pot, stirring to coat them evenly with the spice mixture, then pour in 4 cups of water or vegetable broth.

6. 6

   Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid.

7. 7

   Stir in 1 tsp of salt, taste, and adjust seasoning as needed, then remove the pot from the heat and let it rest for 5 minutes before serving.