dinner

Ethiopian Misir Wot (Spicy Red Lentil Stew)

Name: Ethiopian Misir Wot (Spicy Red Lentil Stew)
Ingredients: 1.5 cups (300 g) Red lentils, rinsed; 1 medium (150 g) Yellow onion, finely chopped; 4 cloves (12 g) Garlic, minced; 1 tbsp (7 g) Ginger, grated; 2 tbsp (10 g) Berbere spice blend; 2 tbsp (32 g) Tomato paste; 4 cups (946 ml) Vegetable broth; 2 tbsp (30 ml) Niter kibbeh (vegan version - see note); 1 tsp Salt; 1/4 cup (60 ml) Water (as needed)

Nutrition

799

kcal

Calories

41.9

Protein

Carbs

23.6

Fat

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Ingredients(10)

Red lentils, rinsed1.5 cups (300 g)

Yellow onion, finely chopped1 medium (150 g)

Garlic, minced4 cloves (12 g)

Ginger, grated1 tbsp (7 g)

Berbere spice blend2 tbsp (10 g)

Tomato paste2 tbsp (32 g)

Vegetable broth4 cups (946 ml)

Niter kibbeh (vegan version - see note)2 tbsp (30 ml)

Salt1 tsp

Water (as needed)1/4 cup (60 ml)

Instructions

Prepare the vegan niter kibbeh: In a small saucepan, melt 2 tbsp coconut oil over low heat. Add 1/4 tsp cumin seeds, 1/4 tsp fenugreek seeds, a pinch of cardamom, and a pinch of black peppercorns. Simmer gently for 5 minutes, then strain the oil and discard the solids. Let cool.

Heat the vegan niter kibbeh in a large pot or Dutch oven over medium heat.

Add the finely chopped yellow onion and sauté until softened and translucent, about 8-10 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 spices are fragrant and the tomato paste has deepened in color, forming a paste with the aromatics.

Add the rinsed red lentils and vegetable broth to the pot. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer. Stir occasionally to prevent sticking.

Cook for 25-35 minutes, or until the lentils are tender and have broken down into a thick stew. If the stew becomes too thick, add a little water (up to 1/4 cup) to reach your desired consistency.

Season with salt to taste.

Serve hot, traditionally with injera (Ethiopian sourdough flatbread), or with rice.