Ethiopian Spiced Red Lentil Stew (Misir Wat) with Injera
Transport your taste buds to the heart of Ethiopia with this vibrant and soulful Misir Wat, a spicy red lentil stew that's both comforting and complex. The key is the berbere spice blend, which infuses the lentils with a deep, smoky heat. Slow-simmered with onions, garlic, and ginger, this vegan dish is a staple in Ethiopian cuisine, often enjoyed during fasting periods. Serve it atop tangy injera, a fermented teff flatbread, and let the flavors mingle. The creamy lentils soak up the spices, creating a harmonious bite that's both hearty and exotic. It's a celebration of plant-based cooking at its finest.
Ingredients
- red lentils200g
- red onion1 large, finely chopped
- garlic4 cloves, minced
- ginger1 tbsp, grated
- berbere spice2 tbsp
- tomato paste1 tbsp
- vegetable oil2 tbsp
- vegetable broth800ml
- salt1 tsp
- injera4 pieces, for serving
Directions
- 1
Rinse the red lentils under cold water until the water runs clear. Set aside.
- 2
In a large pot, heat the vegetable oil over medium heat. Add the red onion and sauté until soft and translucent, about 5 minutes.
- 3
Add the garlic and ginger, and cook for another minute until fragrant. Stir in the berbere spice and tomato paste, and cook for 1-2 minutes to toast the spices.
- 4
Add the rinsed lentils, vegetable broth, and salt. Bring to a boil, then reduce heat to low and simmer, covered, for 25-30 minutes, until the lentils are tender and the stew has thickened. Stir occasionally to prevent sticking.
- 5
Adjust seasoning to taste. If the stew is too thick, add a little more broth to reach desired consistency.
- 6
Serve hot with injera, using the injera to scoop up the stew.
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