Misir Wat

🛒 Ingredients

• Red Lentils (dried) 80 g · 280 kcal
• Onion 80 g · 32 kcal
• Garlic 10 g · 15 kcal
• Ginger 10 g · 8 kcal
• Vegetable Oil 10 g · 90 kcal
• Berbere Spice Blend 15 g · 45 kcal
• Tomato Paste 15 g · 10 kcal

👨‍🍳 Instructions

1. Rinse the red lentils thoroughly under cold water until the water runs clear; set aside to drain.
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat, then add the finely chopped onion.
3. Sauté the onion for 8-10 minutes until it is very soft and translucent, almost caramelized, stirring frequently.
4. Add the minced garlic and grated ginger to the pot and cook for another 1-2 minutes until fragrant.
5. Stir in the berbere spice blend and tomato paste, cooking for 2-3 minutes to allow the spices to bloom.
6. Add the rinsed lentils and 300ml of water to the pot, stirring well to combine.
7. Bring to a simmer, then reduce the heat to low, cover the pot, and cook for 25-30 minutes.
8. Stir occasionally to prevent sticking, adding a little more water if the stew becomes too thick.
9. Once the lentils are tender and the stew has thickened to your desired consistency, season with salt to taste.
10. Serve Misir Wat hot, traditionally with injera (Ethiopian flatbread) or rice.