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Misir Wot, Ethiopian Lentil Stew
Jean from Smith & Truslow
4-6
10 minutes
90 minutes
Ethiopian
Main Course
Misir Wot, or Ethiopian Lentil Stew, is a comforting and flavorful dish that showcases the rich culinary traditions of Ethiopia. This stew is made with red lentils, which are cooked until tender in a deeply aromatic sauce of caramelized onions, garlic, ginger, and the distinctive berbere spice mix.
Misir Wot is traditionally served with injera, a spongy Ethiopian flatbread that soaks up the flavorful sauce, but it can also be enjoyed with rice or other flatbreads. Garnished with fresh cilantro, this stew is a nutritious and satisfying meal that’s perfect for any occasion.
Ingredients
- 3-4 Tablespoons olive oil
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 Tablespoon Organic Berbere Spice
- 1 cup red lentils, rinsed
- 1 (14.5 oz) can diced tomatoes
- 4-6 cups vegetable stock
- Fine sea salt, to taste
- Fresh cilantro, chopped, for garnish
Directions
Caramelize the onions: heat the olive oil in a large pot over medium heat, add the onions and sauté, stirring frequently, until dark brown, 30 to 40 minutes.
Add the garlic, ginger and berbere spice and sauté for another 5 minutes.
Add the lentils, tomatoes and 4 cups of the vegetable stock. Bring to a boil, then reduce the heat and simmer 30 to 40 minutes, until the lentils are very tender. Add more stock as needed for a thick, stew-like consistency.
Season with salt to taste and garnish with fresh cilantro. Serve with injera, rice or flatbread.
