Dinner · Ethiopian · 15 min
Ethiopian Misir Wot with Injera
- Calories
- 1175
- Protein
- 53g
- Carbs
- 172g
- Fat
- 19g
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
Method
- 01Heat 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.
- 02Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
- 03Add the berbere spice blend and tomato paste. Cook, stirring constantly, for 2-3 minutes until the paste darkens and the spices are fragrant.
- 04Add 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.
- 05While 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).
- 06Season 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.
- 07Serve the hot misir wot immediately with the warmed injera, using the injera to scoop up the stew.
Cook it with the whole plan around it
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