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
tbsp
oil
-
2
clove
garlic, minced
-
1
tbsp
ginger, minced
-
2
tbsp
berbere spice
-
2
tbsp
tomato paste
-
1
cup
red lentils, rinsed
-
3
cup
water
-
2
tbsp
niter kibbeh
-
1
tsp
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.