dinner

Vegan Ethiopian Misir Wot with Injera

Name: Vegan Ethiopian Misir Wot with Injera
Ingredients: 1 cup (200 g) Red lentils; 3 cups (720 ml) Vegetable broth; 1 medium (150 g) Yellow onion, finely chopped; 3 cloves (9 g) Garlic, minced; 1 inch piece (10 g) Ginger, grated; 2 tbsp (10 g) Berbere spice blend; 1 tbsp (17 g) Tomato paste; 1 tbsp (14 g) Olive oil; 1/2 tsp Salt, to taste; 2 pieces (approx. 150 g) Injera (store-bought, 2 pieces)

Nutrition

1342

kcal

Calories

Protein

223

Carbs

Fat

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Ingredients(10)

Red lentils1 cup (200 g)

Vegetable broth3 cups (720 ml)

Yellow onion, finely chopped1 medium (150 g)

Garlic, minced3 cloves (9 g)

Ginger, grated1 inch piece (10 g)

Berbere spice blend2 tbsp (10 g)

Tomato paste1 tbsp (17 g)

Olive oil1 tbsp (14 g)

Salt, to taste1/2 tsp

Injera (store-bought, 2 pieces)2 pieces (approx. 150 g)

Instructions

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

In a medium pot, 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.

Stir in the berbere spice blend and tomato paste, cooking for 1-2 minutes, stirring constantly, until the spices are fragrant and the tomato paste darkens slightly.

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

Stir the pot occasionally, adding a little more broth or water if it becomes too thick. The consistency should be like a thick stew.

Season generously with salt to taste.

Serve the Misir Wot hot, spooned over or alongside injera. Injera, a sourdough flatbread made from teff flour, is traditionally used to scoop up the stew.