Eating injera with rich Ethiopian stews always leaves me feeling inspired by the vibrant culture and flavors. It’s more than just food; it’s an experience that nourishes both body and soul.
Ethiopian Misir Wot (Red Lentil Stew)
Ingredients
- 1 tbsp olive oil or niter kibbeh (clarified butter)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp berbere spice blend
- 1 cup red lentils, rinsed
- 3 cups vegetable broth
- Salt to taste
- Injera for serving
Steps
- Heat oil/niter kibbeh in a pot over medium heat. Add onion and cook until very soft and translucent, about 8-10 minutes.
- Stir in garlic, ginger, and berbere spice blend. Cook for 2-3 minutes until fragrant.
- Add rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 25-30 minutes, or until lentils are tender and stew has thickened.
- Season with salt to taste. Serve hot with traditional injera bread.