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Ingredients
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1 cup red lentils, rinsed and drained
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3 cups water
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1 large red onion, finely chopped
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3 cloves garlic, minced
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1 -inch piece of fresh ginger, minced
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2 tablespoons olive oil
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2 tablespoons berbere spice blend (adjust to taste for spiciness)
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1 teaspoon ground cumin
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1 teaspoon paprika
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1/2 teaspoon turmeric
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1 Salt to taste
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1 Chopped fresh cilantro for garnish (optional)
Directions
Enjoy this Vegan Ethiopian Lentil Stew (Misir Wot) as a comforting and flavorful Ethiopian-inspired dinner.
Berbere spice blend is a key ingredient in Ethiopian cuisine. You can find it at specialty spice stores or online. Adjust the spice level to your liking by adding more or less berbere spice blend.
Steps
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1
Done
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In a large saucepan, combine the red lentils and water. Bring to a boil, then reduce the heat to low and simmer for about 15-20 minutes or until the lentils are tender and have absorbed most of the water. Set aside. |
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2
Done
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In a separate large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent. |
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3
Done
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Add the minced garlic and ginger to the sautéed onions. Stir and cook for another 2-3 minutes until fragrant. |
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4
Done
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Stir in the berbere spice blend, ground cumin, paprika, turmeric, and a pinch of salt. Cook the spices and onion mixture for about 3-4 minutes, stirring frequently. If the mixture becomes too dry, you can add a splash of water to prevent burning. |
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5
Done
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Add the cooked red lentils to the spice mixture and mix well. Continue to cook for an additional 5-7 minutes, allowing the flavors to meld together. Add more water if needed to reach your desired consistency. |
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6
Done
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Taste and adjust the seasoning with more salt or berbere spice blend if you prefer it spicier. |
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7
Done
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Serve the Vegan Ethiopian Lentil Stew hot, garnished with fresh cilantro if desired. |
