Vegan Misir Wot with Injera

Ingredients

• red lentils (misir), rinsed200g
• berbere spice mix3 tbsp
• tomato paste2 tbsp
• onion, finely diced1 large
• garlic cloves, minced4
• fresh ginger, grated1 tbsp
• coconut oil3 tbsp
• water or vegetable broth750 ml
• salt1 tsp
• cayenne pepper (optional, for heat)1/2 tsp
• cooked injera (store-bought or homemade)4 large pieces

Directions

1. 1

   In a heavy-bottomed pot over medium heat, warm the coconut oil. Sauté the diced onion, garlic, and ginger until the onion turns translucent and fragrant, about 5 minutes, stirring often so they don't burn.

2. 2

   Add the berbere spice mix and cayenne if using. Stir continuously for 1 minute—this toasts the spices, unlocking their deep, smoky aroma. Immediately stir in the tomato paste and cook for another 2 minutes, letting it caramelize slightly.

3. 3

   Add the rinsed red lentils and the water or broth. Bring to a gentle boil, then reduce the heat to low. Cover partially and let simmer, stirring occasionally, for about 30 minutes. The lentils should become tender and start to break down.

4. 4

   Season with salt, taste, and adjust—you might want a pinch more berbere or a squeeze of lemon for brightness. The mixture should be thick, like a hearty stew, not soupy. If it's too thick, add a splash of water.

5. 5

   Serve: Tear a large piece of injera onto a plate, ladle the misir wot into the center, and fold the injera edges over slightly. Traditionally, you eat with your right hand, tearing more injera to scoop up the lentil stew. Enjoy the vibrant, messy, perfect meal.