Misir Wot (Ethiopian Stewed Lentils)
Misir Wot, an Ethiopian lentil stew that takes under 30 minutes to make, should be a staple in your recipe repertoire, especially if you enjoy dal. I used a store-bought berbere, Ethiopian's hallmark spice blend used in this dish, but you can easily find it online or in well-stocked grocery stores. Berbere is both spicy but not overbearing and warming at the same time. The dish is usually served with injera, a spongy traditional flatbread, but throw it over some rice or cilantro-speckled cauliflower rice on a weeknight.
Servings: EIGHT BOWLS
INGREDIENTS
1 cup red lentils, rinsed, soaked (at least 10 minutes or overnight)
2 tablespoons ghee (heaping)
1 cup yellow onion, finely minced
3 cloves garlic, finely minced
2 plum tomatoes, cored, deseeded, finely chopped
2 tablespoons tomato paste
1 tablespoon berbere
1 teaspoon salt
3 cups of vegetable broth
cilantro (optional garnish)
Serve with rice or cauliflower rice
salt to taste
PREPARATION
1 Thoroughly rinse the lentils and let them soak. You can do this step ahead of time and soak the lentils overnight.
2 Heat a sauté pan (you will need one with a lid) to medium and put the ghee in the pan. Once the ghee melts, add the onions and cook for 5 minutes on a low-medium heat until the onions become translucent.
3 Then add the garlic, tomatoes, tomato paste, berbere, and salt to the pan and stir until all ingredients are well combined. Cook for 5 minutes or until the tomato mixture is deep red in color.
4 Add lentils to the pan and toss to coat. Then add the vegetable broth and bring the lentils to a boil.
5 Reduce the heat, cover the pan, and cook for 20 minutes, stirring once about halfway through.
6 Taste and adjust salt as desired.
NOTES
If you have digestive issues, be sure to rinse the lentils until they run clear then soak them overnight.
You can find berbere in well-stocked grocery stores or online.
