You can serve this comforting, thick lentil stew along with braised greens, as a side dish to meat or chicken, or scoop it up with pieces of injera (Ethiopian bread).
This recipe uses our Berbere spice blend, an essential component of Ethiopian cuisine. The blend is spicy and aromatic -- a mix of chiles and spices. Warming, "sweet" spice notes from ginger, cinnamon, fenugreek and clove combine with herbaceous qualities of besobela (sacred basil), rosemary and thyme.
Heat the butter in a saucepan over medium heat. Add onions and cook until golden brown, about 10 minutes. Add garlic and cook for about 30 seconds, stirring constantly. Add the lentils, one tablespoon of the Berbere, tomato, and 4 cups water to the pan. Bring to a simmer.
Reduce heat to medium-low and simmer, stirring occasionally, until the lentils are tender, about 45 minutes. Stir in the remaining tablespoon of the Berbere and season generously with salt.
Ethiopian Lentil Stew (Misr Wot)
COMMENTS
Elizabeth on
This is an incredible recipe. So simple, yet so good. But really, it’s due to the amazing spice mixture. Making this for the second time tomorrow. Thanks for sharing!
Richard Arthur on
DEF WILL TRY THIS LOOKS GREAT!
Emily Wheeler on
Really delicious! A satisfying vegetarian main dish—this will be a staple at our house from now on.
This is an incredible recipe. So simple, yet so good. But really, it’s due to the amazing spice mixture. Making this for the second time tomorrow. Thanks for sharing!