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Ingredients
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2 cups red lentils, rinsed and drained
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1 large 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 vegetable oil
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1/4 cup berbere spice blend (adjust to taste)
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1 teaspoon paprika
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1 teaspoon ground cumin
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1/2 teaspoon ground turmeric
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4 cups vegetable broth
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1 Salt to taste
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1 Chopped fresh cilantro, for garnish
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1 Injera or cooked rice, for serving
Directions
Experience the flavors of Ethiopia with this Vegan Ethiopian Lentil Stew (Misir Wot). It’s a delicious and nutritious dish that’s perfect for a cozy dinner.
Adjust the berbere spice blend according to your preferred level of spiciness.
Steps
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1
Done
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Sauté Onion and Aromatics: |
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2
Done
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Heat the vegetable oil in a large, deep skillet or pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Stir in the minced garlic and ginger, and cook for an additional 2 minutes. |
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3
Done
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Add Spices: |
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4
Done
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Add the berbere spice blend, paprika, cumin, and turmeric to the sautéed onion mixture. Stir well to combine and cook for 1-2 minutes until the spices become fragrant. |
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5
Done
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Cook Lentils: |
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6
Done
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Add the rinsed red lentils to the pot and mix them with the spice-onion mixture. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are soft and the stew has thickened. Stir occasionally to prevent sticking. |
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7
Done
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Adjust Seasoning: |
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8
Done
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Taste the lentil stew and add salt to your liking. You can also adjust the spiciness by adding more berbere spice if desired. |
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9
Done
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Serve: |
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10
Done
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Garnish the Vegan Misir Wot with chopped fresh cilantro. Serve hot with injera (traditional Ethiopian sourdough flatbread) or cooked rice. |
