Ethiopian Misir Wot (Red Lentil Stew)

Ingredients

• 300 g red lentils
• 3 onion
• 5 clove garlic cloves
• 30 g fresh ginger
• 3 tbsp berbere spice blend
• 2 tbsp tomato purée
• 700 ml vegetable stock
• 4 tbsp vegetable oil

Method

1. 1

   Finely dice the onions and cook in the oil in a heavy-based pot over medium-low heat for 15 minutes, stirring often, until they are very soft and starting to caramelise. This slow cooking is essential to the dish.

2. 2

   Add the grated ginger, crushed garlic, and berbere spice blend. Cook for 3 minutes, stirring constantly.

3. 3

   Stir in the tomato purée and cook for a further 2 minutes.

4. 4

   Rinse the lentils and add to the pot along with the vegetable stock. Bring to the boil.

5. 5

   Reduce heat to a gentle simmer and cook for 25 minutes, stirring regularly, until the lentils have completely broken down into a thick, rich stew.

6. 6

   Season with salt and serve with injera flatbread or rice, with a spoonful of yoghurt on the side if not keeping it vegan.