Ethiopian Lentil Stew
Onions cooked low and slow until deeply softened before the berbere and garlic-ginger go in, then simmered with red lentils - the long, patient onion cook is the technique real misir wot is built on, not just a quick sauté.
⏱ 65 min🍽 4 servings
dinnerveganvegetarian
Ingredients
- •2 cups red lentils
- •1 onion, finely diced
- •3 cloves garlic, minced
- •1 tbsp grated ginger
- •2 tbsp vegetable oil (or niter kibbeh/butter for a traditional finish)
- •2 tbsp berbere spice blend
- •1 tbsp tomato paste
- •1 can diced tomatoes
- •4 cups vegetable broth
- •Salt to taste
Steps
- 1.Cook the onion in a dry pot (no oil yet) over medium-low heat, stirring occasionally, for 15-20 minutes until deeply softened and starting to turn golden - this long, patient cook is what real misir wot's flavor base is built on.
- 2.Add the oil, garlic, and ginger, and cook for 2 minutes until fragrant.
- 3.Stir in the berbere and tomato paste and cook for 1-2 minutes until deeply fragrant.
- 4.Add the diced tomatoes, lentils, and vegetable broth.
- 5.Simmer for 25-30 minutes until the lentils are tender and thickened, then season with salt.