Ethiopian Misir Wot (Spiced Red Lentil Stew)

A rich Ethiopian red lentil stew simmered with berbere spice, onions, and garlic for a deeply warming vegan dinner.

• 1.5 cup red lentils
• 2 medium onions, finely diced
• 4 clove garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp berbere spice blend
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 4 cup water
• 1 tsp salt

Method

1. Rinse the red lentils until the water runs clear, then set aside.
2. Warm the olive oil in a large pot over medium heat and cook the onions, stirring often, until soft and golden, about 10 minutes.
3. Stir in the garlic, ginger, and tomato paste and cook for 2 minutes until fragrant.
4. Add the berbere and stir for 1 minute to bloom the spices.
5. Add the lentils and water, bring to a boil, then reduce to a simmer.
6. Cook uncovered for 25-30 minutes, stirring occasionally, until the lentils break down into a thick stew.
7. Season with salt and serve warm with injera or rice.