Ethiopian Spiced Lentil Stew (Misir Wot)
Red lentils are rinsed, sautéed with onion, garlic and ginger, then simmered with berbere, turmeric, tomatoes and stock.
- 150 g red lentils
- 2 tbsp vegetable oil
- 1 medium red onions
- 3 cloves garlic cloves
- 2 cm piece fresh ginger
- 2 tbsp berbere spice blend
- 1 tsp turmeric powder
- 400 g canned chopped tomatoes
- 500 ml vegetable stock
- salt
- black pepper
- injera or crusty bread
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Add to a shopping listHow the shopping list works →- Step 1
Rinse the red lentils thoroughly under cold water until the water runs clear.
- Step 2
Finely chop the red onions, mince the garlic, and grate the fresh ginger.
- Step 3
Heat the vegetable oil in a large saucepan or pot over medium heat.
- Step 4
Add the chopped red onions and sauté for 8-10 minutes until softened and lightly browned.
- Step 5
Add the minced garlic and grated ginger to the pot and cook for another 1-2 minutes until fragrant.
- Step 6
Stir in the berbere spice blend and turmeric powder, cooking for 1 minute until the spices are toasted and aromatic.
- Step 7
Pour in the canned chopped tomatoes and stir well, scraping any bits from the bottom of the pot.
- Step 8
Add the rinsed red lentils and vegetable stock to the pot. Stir to combine.
- Step 9
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and the stew has thickened. Stir occasionally to prevent sticking.
- Step 10
Season the misir wot with salt and black pepper to taste.
- Step 11
Serve hot with injera or crusty bread for dipping.
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