dinner

Ethiopian Misir Wot with Injera

Name: Ethiopian Misir Wot with Injera
Ingredients: 1 cup (195 g) Red lentils, rinsed; 1 medium (110 g) Yellow onion, finely chopped; 4 cloves (12 g) Garlic, minced; 1 inch piece (10 g) Ginger, grated; 2 tbsp (12 g) Berbere spice blend; 2 tbsp (32 g) Tomato paste; 3 cups (720 ml) Vegetable broth; 2 tbsp (28 g) Olive oil; 1/2 tsp (3 g) Salt; 1 piece (approx. 100g) Injera, for serving

Nutrition

1175

kcal

Calories

Protein

172

Carbs

Fat

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Ingredients(10)

Red lentils, rinsed1 cup (195 g)

Yellow onion, finely chopped1 medium (110 g)

Garlic, minced4 cloves (12 g)

Ginger, grated1 inch piece (10 g)

Berbere spice blend2 tbsp (12 g)

Tomato paste2 tbsp (32 g)

Vegetable broth3 cups (720 ml)

Olive oil2 tbsp (28 g)

Salt1/2 tsp (3 g)

Injera, for serving1 piece (approx. 100g)

Instructions

Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.

Stir in the minced garlic and grated ginger and cook for another minute until fragrant.

Add the berbere spice blend and tomato paste. Cook, stirring constantly, for 2-3 minutes until the paste darkens and the spices are fragrant.

Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very tender and have broken down into a thick stew. Stir occasionally to prevent sticking.

While the lentils are simmering, heat the remaining 1 tbsp of olive oil in a small skillet over medium heat. Add the injera and cook for 1-2 minutes per side until warmed through. (Alternatively, warm injera in a steamer or microwave).

Season the misir wot with salt to taste. If the stew is too thick, add a little more vegetable broth or water until it reaches your desired consistency.

Serve the hot misir wot immediately with the warmed injera, using the injera to scoop up the stew.