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Misir Wot

By Dan Doughkneeder

1 variation

Tags: african spicy vegan
Prep:
Cook:
Total:
Yield:
4 servings

Misir Wot is a hearty Ethiopian stew of red lentils simmered in a rich, berbere-spiced tomato and onion sauce. Aromatic garlic, ginger, and niter kibbeh deepen the flavor, yielding a warm, comforting dish perfect with injera or rice.

Ingredients

  • 2 cup onion, finely chopped
  • 2 tablespoon oil
  • 2 clove garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoon berbere spice
  • 2 tablespoon tomato paste
  • 1 cup red lentils, rinsed
  • 3 cup water
  • 2 tablespoon niter kibbeh
  • 1 teaspoon salt
  • 0.25 cup cilantro, chopped

Steps

  1. Heat oil in a pot over medium heat and sauté onion until golden.

    • 2 cup onion, finely chopped
    • 2 tablespoon oil

  2. Add garlic, ginger, berbere, and tomato paste; cook until fragrant.

    • 2 clove garlic, minced
    • 1 tablespoon ginger, minced
    • 2 tablespoon berbere spice
    • 2 tablespoon tomato paste

  3. Stir in lentils and water; bring to a boil.

    • 1 cup red lentils, rinsed
    • 3 cup water

  4. Reduce heat and simmer, stirring occasionally, until lentils are tender, about 25 minutes.

  5. Stir in niter kibbeh and salt; simmer 2 minutes more.

    • 2 tablespoon niter kibbeh
    • 1 teaspoon salt

  6. Garnish with cilantro and serve hot with injera or rice.

    • 0.25 cup cilantro, chopped