Photo by Markus Winkler on Unsplash
Ethiopian Misir Wot (Red Lentil Stew) with Injera
Red lentils simmered with onion, garlic, ginger, berbere, and tomato paste until thick, served with injera.
- 200 g red lentils
- 200 g onion
- 4 clove garlic cloves
- 20 g fresh ginger
- 15 g berbere spice blend
- 30 g tomato paste
- 500 ml vegetable stock
- 25 ml olive oil
- 5 g salt
- 200 g injera bread (or flatbread)
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Add to a shopping listHow the shopping list works →- Step 1
Finely dice onion and mince garlic and ginger.
- Step 2
Heat olive oil in a large saucepan over medium heat and add diced onion, cook for 5 minutes until softened.
- Step 3
Add minced garlic and ginger, cook for 1 minute until fragrant.
- Step 4
Stir in berbere spice and tomato paste, cook for 2 minutes to bloom the spices.
- Step 5
Add red lentils and vegetable stock, bring to a boil.
- Step 6
Reduce heat to low and simmer for 25 minutes, stirring occasionally, until lentils are completely broken down and stew is thick.
- Step 7
Season with salt to taste.
- Step 8
Warm injera bread in a dry frying pan for 1 minute per side.
- Step 9
Serve stew spooned over injera, with extra bread on the side for scooping.
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