Ethiopian Misir Wot (Spiced Red Lentil Stew)
Ingredients
- 300 g red lentils
- 3 onion
- 5 garlic cloves
- 25 g fresh ginger
- 3 tbsp berbere spice blend
- 2 tbsp tomato purée
- 700 ml vegetable stock
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 419 kcal
- Protein
- 21.1 g
- Carbohydrate
- 56.2 g
- of which sugars
- 9.3 g
- Fat
- 12 g
- of which saturates
- 1.1 g
- Fibre
- 7.4 g
- Salt
- 1.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely dice the onions. This dish relies on a deeply caramelised onion base, so take your time.
- 2
Heat the oil in a large pot and fry the onions over medium-low heat for 15 minutes, stirring regularly, until very dark and jammy.
- 3
Add the garlic and ginger and cook for 3 minutes. Add the berbere spice blend and tomato purée and stir for 2 minutes.
- 4
Rinse the lentils and add to the pot along with the stock. Stir well.
- 5
Bring to the boil, then reduce heat, partially cover and simmer for 20 minutes until the lentils are completely soft and the stew is thick.
- 6
Season with salt and serve with injera flatbread or rice.
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