Description
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.
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.
Ingredients
- 2 cup onion, finely chopped
- 2 tablespoon oil
- 2 clove garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoon berbere spice
- 2 tablespoon tomato paste
- 1 cup red lentils, rinsed
- 3 cup water
- 2 tablespoon niter kibbeh
- 1 teaspoon salt
- 0.25 cup cilantro, chopped