Ethiopian Misir Wot
A fiery Ethiopian red lentil stew fragrant with berbere spice. A weeknight staple ready in 20 minutes with just 7 ingredients.
Ingredients
- 400gred lentils
- 3medium onions, finely diced
- 4garlic cloves, minced
- 2tablespoons ginger, minced
- 3tablespoons tomato paste
- 2tablespoons paprika
- 1teaspoon cayenne pepper
- 1teaspoon fenugreek seeds
- 1/2teaspoon turmeric
- 1/4teaspoon cardamom powder
- 750mlvegetable broth
- 3tablespoons olive oil
- 1teaspoon salt
- 1/2teaspoon black pepper
How to make it
Rinse the red lentils under cold water until the water runs clear. Set aside.
Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 3-4 minutes until softened.
Add minced garlic and ginger, cooking for 1 minute until fragrant.
Stir in tomato paste and cook for 2 minutes, stirring constantly.
Add paprika, cayenne pepper, fenugreek seeds, turmeric, and cardamom powder. Toast spices for 1 minute.
Add the rinsed lentils and vegetable broth, stirring well to combine.
Bring the mixture to a boil, then reduce heat to low and simmer for 12-15 minutes until lentils are tender and creamy.
Season with salt and black pepper to taste. Stir occasionally to prevent sticking.
Serve hot over injera bread or with rice.
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