Ethiopian Misir Wot Red Lentil Stew
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
African · 45 min · Beans · vegetarian, vegan, gluten-free, dairy-free
387 cal
20g protein
52g carbs
11g fat
per serving · estimated
Ingredients
- 3/4 cup red split lentils
- 1 large red onion
- 1 tbsp berbere spice blend
- 2 garlic cloves
- 1 inch piece fresh ginger
- 1 tbsp tomato paste
- 1 1/2 tbsp vegetable oil
Method (tap to check — screen stays awake)
- Rinse the lentils until the water runs clear and set aside.
- Dry-cook finely chopped onions in a pot over medium 10 minutes until softened and reduced.
- Add oil, grated garlic and ginger, and cook 2 minutes, then stir in berbere and tomato paste and bloom 2 minutes.
- Add the lentils and 4 cups water, bring to a boil, then simmer 20 minutes, stirring occasionally.
- Season with salt and cook until the stew is thick and the lentils have broken down.
- Serve with injera or rice.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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