Ethiopian Spiced Lentil Stew (Misir Wot) with Injera
Red lentils cooked with onions, garlic, ginger, berbere, and turmeric in spiced stock, served with ready-made injera.
- 150 g red lentils
- 2 tbsp vegetable oil
- 1 medium red onions
- 3 cloves garlic cloves
- 2 cm fresh ginger
- 2 tbsp berbere spice blend
- 1 tsp ground turmeric
- 400 g canned chopped tomatoes
- 500 ml vegetable stock
- salt
- black pepper
- 2 pieces ready-made injera
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse the red lentils thoroughly under cold water.
- Step 2
Finely chop the red onions. Mince the garlic and grate the ginger.
- Step 3
Heat the vegetable oil in a large saucepan or pot over medium heat.
- Step 4
Add the chopped onions and cook for 8-10 minutes until softened and lightly golden.
- Step 5
Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
- Step 6
Stir in the berbere spice blend and ground turmeric, cooking for 1 minute until fragrant.
- Step 7
Add the rinsed red lentils, canned chopped tomatoes, and vegetable stock. Stir well to combine.
- Step 8
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 9
Season the stew with salt and black pepper to taste.
- Step 10
Serve the hot Misir Wot with the ready-made injera, using the injera to scoop up the stew.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
