Misr Wot (Ethiopian Spicy Lentil Stew)

By • November 12, 2015 0 Comments

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Author Notes: Misr Wot (Ethiopian Spicy Lentil Stew)RawSpiceBar

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Serves 8

  • 11/2 teaspoon RawSpiceBar's Freshly Ground Berbere
  • 1 cup red lentils
  • 1 piece yellow onion, diced
  • 1 piece cloves garlic, minced
  • 2 tablespoons canola oil
  • 1 piece inch fresh ginger, minced
  • 1 cup canned, chopped tomatoes
  • 1 piece Kosher salt & pepper, to taste
  • 2 cups vegetable broth (we love Saffron Road's Vegetable Broth)
  • 1 piece Yogurt & cilantro to garnish, optional
  1. Rinse lentils in a sieve under cold running water and set aside.
  2. In a medium saucepan, saute onion in canola oil over medium heat until the onions turn golden, about 10-15 minutes.
  3. Add ginger and garlic and saute until fragrant, about 2 minutes. Add RawSpiceBar's Berbere spices, stir until fragrant, about 1 minute.
  4. Add lentils and cook for about 5 minutes.
  5. Add chopped tomatoes and broth, bring to a boil. Lower the heat and simmer, covered, until lentils are soft, about 25 minutes. Stir occasionally, adding more liquid if needed. Salt & pepper to taste.
  6. Serve with a dollop of yogurt and cilantro. Works perfectly with a side of injera or naan bread as well. Enjoy!

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Vegetables|Appetizers|Lentils