Dinner · Ethiopian · 15 min
Vegan Ethiopian Misir Wot with Injera
- Calories
- 1342
- Protein
- 63g
- Carbs
- 223g
- Fat
- 14g
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)
Method
- 01Rinse the red lentils thoroughly under cold water until the water runs clear.
- 02In 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.
- 03Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- 04Stir 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.
- 05Add 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.
- 06Stir the pot occasionally, adding a little more broth or water if it becomes too thick. The consistency should be like a thick stew.
- 07Season generously with salt to taste.
- 08Serve 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.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
