Authentic Ethiopian Lentils (Misir Wat): Spicy, Flavorful, Vegan Stew! 🌶️🍛🧅
ingredients:
1 cup (180g) red lentils, rinsed well
3 cups (700ml) water
1 tablespoon vegetable oil or niter kibbeh (vegan version)
1 large onion, finely chopped
4 cloves garlic, minced
1-inch ginger, grated
2-3 tablespoons berbere spice blend (adjust to spice preference)
1/4 teaspoon turmeric powder
1/2 teaspoon salt (or to taste)
Optional: A splash of vegetable broth or water if needed
directions:
Rinse the red lentils thoroughly until the water runs clear.
In a medium pot, combine the rinsed lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the lentils are very soft and have broken down into a thick porridge-like consistency. Stir occasionally to prevent sticking.
While the lentils are cooking, prepare the base (wot). Heat the oil or vegan niter kibbeh in a large skillet or pot over medium heat.
Add the finely chopped onion and cook, stirring frequently, until it is very soft and translucent, about 8-10 minutes. Patience here develops flavor.
Add the minced garlic and grated ginger and cook for 1-2 minutes until fragrant.
Stir in the berbere spice blend and turmeric powder. Cook, stirring constantly, for 2-3 minutes to toast the spices and develop their flavor. Add a splash of water if the spices stick to the pan.
Add the cooked, mushy red lentils to the spice mixture. Stir well to combine everything.
Add salt to taste.
Let the Misir Wat simmer gently for another 10-15 minutes, stirring occasionally, allowing the flavors to meld and the stew to thicken. Add a splash of vegetable broth or water if it becomes too thick.
Serve hot with injera (Ethiopian flatbread) or rice.
Recipe Information: Preparation Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Calories per Serving: 280 | Number of Servings: 4
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