Ethiopian Lentil Stew (Misir Wot)
Ethiopian spicy hot red lentils stew.
Servings: 6
Calories: 204kcal
Ingredients
- 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
Instructions
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.
Notes
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.
Nutrition
Calories: 204kcal | Carbohydrates: 24g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 785mg | Potassium: 380mg | Fiber: 10g | Sugar: 3g | Vitamin A: 766IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 4mg