Ethiopian Misir Wot Red Lentil Stew

African · 45 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 1.5 cups red split lentils
• 2 large red onion
• 2 tbsp berbere spice blend
• 4 garlic cloves
• 1 inch piece fresh ginger
• 2 tbsp tomato paste
• 3 tbsp vegetable oil

Method

1. Rinse the lentils until the water runs clear and set aside.
2. Dry-cook finely chopped onions in a pot over medium 10 minutes until softened and reduced.
3. Add oil, grated garlic and ginger, and cook 2 minutes, then stir in berbere and tomato paste and bloom 2 minutes.
4. Add the lentils and 4 cups water, bring to a boil, then simmer 20 minutes, stirring occasionally.
5. Season with salt and cook until the stew is thick and the lentils have broken down.
6. Serve with injera or rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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