Ethiopian Red Lentil Stew with Berbere
There's something magical about the way berbere spice transforms humble red lentils into a rich, fiery stew. This misir wat is a staple in Ethiopian cuisine, and for good reason: it's hearty, packed with protein, and absolutely delicious. As you sauté the onions until they're sweet and golden, the kitchen fills with an aroma that promises warmth and comfort. The lentils simmer away, soaking up the spicy, aromatic sauce, until they're tender and creamy. Serve it with injera or crusty bread, and you've got a meal that nourishes both body and soul. It's vegan, gluten-free, and bursting with authentic Ethiopian flavors.
Ingredients
- red lentils1 cup
- onion1 large
- garlic3 cloves
- ginger1 inch piece
- berbere spice2 tbsp
- tomato paste2 tbsp
- vegetable oil2 tbsp
- vegetable broth4 cups
- salt1 tsp
- black pepper1/2 tsp
Directions
- 1
Rinse the red lentils under cold water until the water runs clear. Set aside.
- 2
Finely chop the onion, mince the garlic, and grate the ginger.
- 3
In a large pot, heat the vegetable oil over medium heat. Add the onion and cook until soft and golden, about 5 minutes.
- 4
Add the garlic, ginger, and berbere spice. Stir and cook for 1 minute until fragrant.
- 5
Stir in the tomato paste and cook for another minute.
- 6
Add the lentils, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes until the lentils are tender and the stew has thickened. Stir occasionally.
- 7
Adjust seasoning to taste. Serve hot with injera or rice.
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