Misir Wat with Injera

Ingredients

• red lentils250g
• onion1 large, finely chopped
• garlic cloves4, minced
• ginger1 tbsp, grated
• tomato paste2 tbsp
• berbere spice blend3 tbsp
• paprika1 tsp
• cayenne pepper (optional for extra heat)1/2 tsp
• vegetable oil3 tbsp
• water or vegetable broth500ml
• salt1 tsp, or to taste
• black pepper1/2 tsp
• injera (store-bought or homemade)4 pieces

Directions

1. 1

   Rinse the red lentils thoroughly under cold water until the water runs clear. Soak them in a bowl of water for 10 minutes, then drain and set aside.

2. 2

   Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté for 8-10 minutes, until soft and golden brown. Stir occasionally to prevent burning.

3. 3

   Add the minced garlic, grated ginger, tomato paste, berbere, paprika, and cayenne (if using). Cook for 2-3 minutes, stirring constantly, until the spices are fragrant and the tomato paste deepens in color.

4. 4

   Stir in the drained lentils and coat them with the spice mixture. Pour in the water or vegetable broth, add salt and black pepper, and bring to a boil.

5. 5

   Reduce the heat to low, cover the pot, and let the stew simmer for 30-35 minutes, stirring occasionally, until the lentils are tender and have broken down into a thick, creamy consistency. Add a splash of water if it gets too thick.

6. 6

   Taste and adjust seasoning. Serve hot with injera, using the flatbread to scoop up the stew in traditional Ethiopian style.

7. 7

   Garnish with fresh cilantro or diced red onion if desired, and enjoy the communal experience!