Ingredients & Substitutes

Instructions

1. 1

   In a large pot, melt 2 tablespoons of Niter Kibbeh over medium heat, then add 2 finely chopped red onions and sauté until deeply caramelized for about 15 minutes.

2. 2

   Stir in 6 minced garlic cloves and 2 inches of grated fresh ginger, cooking for 2 minutes until fragrant, being careful not to burn them.

3. 3

   Add 3 tablespoons of Berbere spice blend and 1 teaspoon of ground turmeric to the pot, stirring constantly for 1 minute to toast the spices.

4. 4

   Pour in 4 cups of vegetable broth and add 1.5 cups of rinsed red lentils and 0.5 teaspoon of salt, bringing the mixture to a simmer.

5. 5

   Reduce the heat to low, cover the pot, and cook for 20 minutes, or until the lentils are tender, then stir in 2 large diced carrots and continue cooking for 10 minutes more.

6. 6

   Fold in 5 ounces of roughly chopped fresh spinach and cook until just wilted, about 2-3 minutes, adjusting seasoning if necessary.

7. 7

   While the wat is simmering, heat the remaining 2 tablespoons of Niter Kibbeh in a separate pan over medium heat and toast 2 pieces of torn injera until crispy, about 3-5 minutes.

8. 8

   Serve the warm Spiced Red Lentil and Vegetable Wat garnished generously with the crispy Injera croutons.