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By Dan Doughkneeder

    • Tags:
  • #african
  • #spicy
  • #vegan
    • 1 Variations
    Prep: 15 min
    Cook: 35 min
    Total: 50 min
    Yield: 4 servings

    Misir Wot is a hearty Ethiopian stew of red lentils simmered in a rich, berbere-spiced tomato and onion sauce. Aromatic garlic, ginger, and niter kibbeh deepen the flavor, yielding a warm, comforting dish perfect with injera or rice.

    Ingredients

      2 cup
    • onion, finely chopped
      • 2 tablespoon
    • oil
      • 2 clove
    • garlic, minced
      • 1 tablespoon
    • ginger, minced
      • 2 tablespoon
    • berbere spice
      • 2 tablespoon
    • tomato paste
      • 1 cup
    • red lentils, rinsed
      • 3 cup
    • water
      • 2 tablespoon
    • niter kibbeh
      • 1 teaspoon
    • salt
      • 0.25 cup
    • cilantro, chopped

    Steps

    1. Heat oil in a pot over medium heat and sauté onion until golden.
    2. Add garlic, ginger, berbere, and tomato paste; cook until fragrant.
    3. Stir in lentils and water; bring to a boil.
    4. Reduce heat and simmer, stirring occasionally, until lentils are tender, about 25 minutes.
    5. Stir in niter kibbeh and salt; simmer 2 minutes more.
    6. Garnish with cilantro and serve hot with injera or rice.