Ethiopian Lentil Stew (Misr Wot)
Ethiopian Lentil Stew (Misr Wot)
Ethiopian Lentil Stew (Misr Wot)
By Erica Perez
Rated 5.0 stars by 2 users
Author:
By Erica Perez
Servings
4-6
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.
Adapted from Saveur
Ingredients
- 1 cup red lentils, rinsed and drained
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4 tablespoons ghee or unsalted butter
- 1 yellow onion, finely chopped
- 4 cloves garlic, finely chopped
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2 tablespoons Oaktown Spice Shop Berbere, divided
- 1 small tomato, chopped
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4 cups water
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Pacific Flake Sea Salt or kosher salt, to taste
Directions
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.
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!