Dinner · Ethiopian · 15 min
Ethiopian Misir Wat with Injera
- Calories
- 1109
- Protein
- 54g
- Carbs
- 181g
- Fat
- 13g
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)
Method
- 01Rinse the red lentils thoroughly under cold water until the water runs clear.
- 02In 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.
- 03Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant, being careful not to burn them.
- 04Stir 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.
- 05Add the rinsed red lentils and vegetable broth to the pot. Bring the mixture to a boil.
- 06Once 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.
- 07Season 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.
- 08Serve the hot misir wat with injera. Traditionally, injera is used as an edible utensil to scoop up the stew.
Cook it with the whole plan around it
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