dinner

Ethiopian Misir Wat with Injera

Name: Ethiopian Misir Wat with Injera
Ingredients: 1 cup (190 g) Red lentils; 1 medium (150 g) Yellow onion, finely chopped; 3 cloves (9 g) Garlic, minced; 1 inch piece (15 g) Ginger, grated; 2 tbsp (14 g) Berbere spice blend; 2 tbsp (32 g) Tomato paste; 3 cups (710 ml) Vegetable broth; 1 tbsp (15 ml) Olive oil; 1/2 tsp Salt, to taste; 2 large pieces (approx. 200 g total) Injera (for serving)

Nutrition

1109

kcal

Calories

Protein

181

Carbs

Fat

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Ingredients(10)

Red lentils1 cup (190 g)

Yellow onion, finely chopped1 medium (150 g)

Garlic, minced3 cloves (9 g)

Ginger, grated1 inch piece (15 g)

Berbere spice blend2 tbsp (14 g)

Tomato paste2 tbsp (32 g)

Vegetable broth3 cups (710 ml)

Olive oil1 tbsp (15 ml)

Salt, to taste1/2 tsp

Injera (for serving)2 large pieces (approx. 200 g total)

Instructions

Rinse the red lentils thoroughly under cold water until the water runs clear.

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

Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant, being careful not to burn them.

Stir in the berbere spice blend and tomato paste. Cook for 2-3 minutes, stirring constantly, to toast the spices and deepen the flavor of the tomato paste.

Add the rinsed red lentils and vegetable broth to the pot. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils are very tender and have broken down, creating a thick stew. Stir occasionally to prevent sticking.

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

Serve the hot misir wat with injera. Traditionally, injera is used as an edible utensil to scoop up the stew.