Dinner · 40 min · ethiopian

Misir Wat

If you like red lentils, you’ll love this Ethiopian dinner — 40 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Red lentils
• 1 Red onion
• 3 tbsp Berbere
• 3 tbsp Niter kibbeh
• 4 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Tomato paste
• 4 cups Vegetable stock
• 1 tsp Salt

Steps

1. Rinse the lentils until the water runs clear. Soften the diced onion in the niter kibbeh (or oil for fully vegan) 8 minutes until golden.
2. Add the berbere, garlic, and ginger; cook 2 minutes until the spice blooms and darkens slightly.
3. Stir in the tomato paste, then the lentils and stock. Bring to a boil, then simmer 25 minutes, stirring now and then, until the lentils collapse into a thick, creamy stew.
4. If it gets too thick, splash in stock; if too thin, simmer uncovered 5 minutes. The texture should be spoonable, not soupy.
5. Taste for salt and berbere heat. Serve on injera — this is the dish that converts lentil skeptics.

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