Misir Wot

By Dan Doughkneeder 1 variation

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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.

Prep:: 15
Cook:: 35
Total:: 50
Yield:: 4

Ingredients

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

Steps

Heat oil in a pot over medium heat and sauté onion until golden.
Add garlic, ginger, berbere, and tomato paste; cook until fragrant.
Stir in lentils and water; bring to a boil.
Reduce heat and simmer, stirring occasionally, until lentils are tender, about 25 minutes.
Stir in niter kibbeh and salt; simmer 2 minutes more.
Garnish with cilantro and serve hot with injera or rice.