Misir Wot (Ethiopian Red Lentils)
Red lentils stewed with slow-cooked onions and berbere, Ethiopia's warm, smoky chili spice blend.
Prep10 min
Cook35 min
Makes4 servings
LevelEasy
Allergens: None of the 11 common allergens. Always check labels.
Ingredients
Method
- Cook the onions in a dry pot over medium-low heat for 8 minutes, stirring, until soft. Then add the oil and cook for 5 minutes more.
- Add the garlic, ginger and berbere and stir for 2 minutes.
- Add the tomato paste and cook for 2 minutes.
- Add the lentils and water, bring to a simmer and cook for 20–25 minutes, stirring often, until thick and the lentils have broken down.
- Season with salt and serve with injera or rice.
Cook's tip: Injera is often made with a mix of teff and wheat; look for 100% teff injera if you avoid gluten.
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