Ethiopian Red Lentil Stew with Berbere

Ethiopian Spiced Red Lentil Stew (Misir Wot-Inspired)

Ingredients:
• 1/3 cup vegetable oil
• 1 medium onion, chopped
• 1 Tbsp fresh ginger, finely chopped
• 4 large garlic cloves, minced
• 2 Tbsp Ethiopian Berbere spice
• 5 Roma tomatoes, chopped
• 1 1/2 cups dry red lentils
• 2 1/2 cups water
• 1 tsp sea salt

Cook’s Note:
Traditionally, Ethiopian berbere spice is mixed with oil to form a paste before cooking. While optional, this step can deepen and concentrate the flavor in the dish.

Instructions:

1. Sauté Aromatics:

   • In a large stew pot, heat the vegetable oil over medium-high heat.

   • Add the chopped onion and sauté for 10 minutes until soft and lightly golden.

   • Add the ginger and garlic and cook for another 5 minutes over medium heat.

2. Add Spice and Tomatoes:

   • Stir in the Ethiopian Berbere spice and sauté briefly until fragrant.

   • Add the chopped tomatoes and cook over high heat for about 12 minutes, stirring occasionally, until the mixture reduces and thickens slightly.

3. Cook Lentils:

   • Add the red lentils to the pot and stir for a minute to coat them with the spiced mixture.

   • Pour in the water and add sea salt. Stir well.

   • Reduce heat to low, cover, and simmer for about 20 minutes, stirring occasionally to prevent sticking.

4. Adjust Consistency:

   • The stew should be thick. If excess liquid remains after 20 minutes, uncover the pot and cook for an additional 10 minutes until reduced.

5. Serve:

   • Serve hot over rice or with flatbread. For a traditional touch, enjoy it with injera if available.
     

Enjoy!