Ethiopian Lentil Stew (Misir Wot)
Ethiopian spicy hot red lentils stew.
- 4 T European unsalted butter
- 1 yellow onion (diced)
- 4 garlic (minced)
- 2 T Ginger (fresh grated using a planer)
- 2 T berbere (Ethiopian Spice Mix)
- 1 red heirloom tomato (peeled and chopped)
- 1 C red lentils
- 4 C Broth (Chicken or veggie)
- Kosher salt (to taste)
Mise en Place
Rinse lentils
Dice the onion and mince the garlic.
- Rinse the lentils in a sieve under cold running water and set aside.
Prepare Berbere Spice Blend if you are making your own
Cook
Heat the butter in a saucepan over medium heat. Saute the onions and cook, stirring occasionally, until golden brown, then add garlic. Stir until fragrant.
Add the cleaned lentils, 1T of berbere, tomato, and 4C broth to the saucepan.
Reduce heat to medium-low and simmer, stirring occasionally, until thick and the lentils are tender. This may take up to an hour.
Stir in the remaining berbere and season with salt. Once at the consistency you want serve either over a rice or with injera.
I serve this with rice, Carrots + Cauliflower, and other veggie or bean dishes.
Ethiopian Spiced Clarified Butter (Niter Kibbeh): I have changed the recipe to use European unsalted butter. To make this clarified butter please go to this site.