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Misir Wot (Ethiopian Stewed Lentils)

Misir Wot, an Ethiopian lentil stew that takes under 30 minutes to make, should be a staple in your recipe repertoire, especially if you enjoy dal. I used a store-bought berbere, Ethiopian's hallmark spice blend used in this dish, but you can easily find it online or in well-stocked grocery stores. Berbere is both spicy but not overbearing and warming at the same time. The dish is usually served with injera, a spongy traditional flatbread, but throw it over some rice or cilantro-speckled cauliflower rice on a weeknight.


Servings: EIGHT BOWLS

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INGREDIENTS

  • 1 cup red lentils, rinsed, soaked (at least 10 minutes or overnight)

  • 2 tablespoons ghee (heaping)

  • 1 cup yellow onion, finely minced

  • 3 cloves garlic, finely minced

  • 2 plum tomatoes, cored, deseeded, finely chopped

  • 2 tablespoons tomato paste

  • 1 tablespoon berbere

  • 1 teaspoon salt

  • 3 cups of vegetable broth

  • cilantro (optional garnish)

  • Serve with rice or cauliflower rice

  • salt to taste

PREPARATION

1   Thoroughly rinse the lentils and let them soak. You can do this step ahead of time and soak the lentils overnight.

2   Heat a sauté pan (you will need one with a lid) to medium and put the ghee in the pan. Once the ghee melts, add the onions and cook for 5 minutes on a low-medium heat until the onions become translucent.

3   Then add the garlic, tomatoes, tomato paste, berbere, and salt to the pan and stir until all ingredients are well combined. Cook for 5 minutes or until the tomato mixture is deep red in color.

4   Add lentils to the pan and toss to coat. Then add the vegetable broth and bring the lentils to a boil.

5   Reduce the heat, cover the pan, and cook for 20 minutes, stirring once about halfway through.

6 Taste and adjust salt as desired.

NOTES

  • If you have digestive issues, be sure to rinse the lentils until they run clear then soak them overnight.

  • You can find berbere in well-stocked grocery stores or online.


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