Ethiopian · 45 min · serves 4

Misr Wot (Ethiopian Red Lentil Stew)

Kept by The Bhook kitchen

Ingredients

• 250 g red lentils
• 1 onion
• 2 cloves garlic
• 1 thumb-size piece ginger
• 3 tbsp berbere spice blend
• 2 tbsp tomato paste
• 3 tbsp vegetable oil
• 800 ml water
• 1 tsp salt

Method

1. Rinse the lentils under cold water until the water runs mostly clear and set aside.
2. Peel and finely chop the onion, garlic, and ginger.
3. Heat the oil in a pot over medium heat. Add the onion and cook, stirring, until soft and golden (about 8 min).
4. Add garlic and ginger, cook for 1 min until you smell their aroma.
5. Stir in the berbere and cook for 1 min; the oil will turn red and fragrant.
6. Add tomato paste and cook for another minute, stirring until it darkens.
7. Add rinsed lentils and water. Bring to a boil, then lower the heat, cover, and simmer for 25 min, stirring occasionally, until the lentils have softened and the stew is thick.
8. Season with salt. If it’s too thick, add a splash of water; if too loose, simmer uncovered until thick.

If the berbere burns or scorches, the flavor will be bitter. Always add it once onions are soft, and keep stirring.