Misir wot
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- Equipo Cocinoa
- Preparation time
- 53 min
- Servings
- 4
Summary
The Ethiopian red lentil stew with berbere: plenty of slowly softened onion, garlic, ginger and the chilli and spice blend that defines Ethiopian cooking. Hot, deep and traditionally vegan.
Ingredients
- 250 g Lentils (red)
- 2 u Onion (very finely chopped)
- 4 cloves Garlic (chopped)
- Salt (to taste)
- 4 tablespoons Vegetable Oil
- 1 piece Ginger (3 cm piece, grated)
- 2 tablespoons Tomato Puree (concentrated)
- 900 ml Water (hot)
- 2 tablespoons Berbere (to taste)
Instructions
Rinse the lentils. Put the onion in a dry casserole over medium-low heat and stir until it releases its water and starts to soften: that is the traditional way.
8 min
Add the oil and keep cooking the onion, stirring often, until very soft and golden.
12 min
Add the garlic, ginger, berbere and tomato paste and stir for a couple of minutes, adding a splash of water if it sticks.
3 min
Add the lentils and hot water, season with salt and simmer gently, stirring now and then, until the lentils break down and the stew is thick.
30 min
Adjust the salt and heat and serve hot, with injera, rice or flatbread.
Notes
In Ethiopia it is eaten on injera, a spongy, sour teff flatbread, scooped up by hand; rice or flatbread also work. On the fasting days of the Ethiopian Orthodox Church it is cooked with oil; on other days with niter kibbeh (spiced clarified butter). Berbere varies a lot in heat from brand to brand.
More information
StorageKeeps 4 days in the fridge
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