Dinner · Ethiopian · 15 min
Ethiopian Misir Wot (Spicy Red Lentil Stew)
- Calories
- 799
- Protein
- 42g
- Carbs
- 95g
- Fat
- 24g
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)
Method
- 01Prepare 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.
- 02Heat the vegan niter kibbeh in a large pot or Dutch oven over medium heat.
- 03Add the finely chopped yellow onion and sauté until softened and translucent, about 8-10 minutes.
- 04Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- 05Add 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.
- 06Add the rinsed red lentils and vegetable broth to the pot. Stir well to combine.
- 07Bring the mixture to a boil, then reduce the heat to low, cover, and simmer. Stir occasionally to prevent sticking.
- 08Cook 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.
- 09Season with salt to taste.
- 10Serve hot, traditionally with injera (Ethiopian sourdough flatbread), or with rice.
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