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Ingredients
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For the Misir Wot (Lentil Stew):
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2 cups red lentils, rinsed and drained
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1 large onion, finely chopped
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4 cloves garlic, minced
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1 tablespoon ginger, minced
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2 tablespoons berbere spice (adjust to your spice preference)
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1 teaspoon paprika
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1/2 teaspoon cumin
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4 cups vegetable broth
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2 tablespoons tomato paste
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2 tablespoons oil (vegetable or olive oil)
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1 Salt to taste
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1 Fresh cilantro or parsley for garnish
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For the Injera (Ethiopian Flatbread):
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1 cup teff flour
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1 cup all-purpose gluten-free flour
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1 teaspoon active dry yeast
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1 cup warm water
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1 Pinch of salt
Directions
Serve your Vegan Ethiopian Lentil Stew (Misir Wot) with injera and enjoy the bold and spicy flavors of Ethiopia in this comforting vegan meal.
Berbere spice is a key ingredient in Ethiopian cuisine and can be quite spicy. Adjust the amount to your taste preferences. If you don’t have teff flour for injera, you can use more all-purpose gluten-free flour or sorghum flour as a substitute.
Steps
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1
Done
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For the Misir Wot (Lentil Stew): |
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2
Done
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In a large pan or pot, heat the oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. |
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3
Done
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Add the minced garlic and ginger, and sauté for another 2 minutes until fragrant. |
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4
Done
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Stir in the berbere spice, paprika, and cumin. Cook for an additional 2 minutes to toast the spices. |
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5
Done
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Add the tomato paste and cook for a few more minutes, stirring constantly. |
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6
Done
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Pour in the vegetable broth and add the rinsed red lentils. Stir well. |
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7
Done
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Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are tender and the stew has thickened. Stir occasionally. |
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8
Done
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Season the stew with salt to taste. |
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9
Done
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Garnish with fresh cilantro or parsley before serving. |
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10
Done
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For the Injera (Ethiopian Flatbread): |
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11
Done
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In a mixing bowl, combine the teff flour and all-purpose gluten-free flour. |
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12
Done
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In a separate small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until it's frothy. |
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13
Done
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Pour the yeast mixture into the flour mixture and add a pinch of salt. Stir until you have a smooth, pourable batter. Let it rest for 30 minutes. |
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14
Done
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Heat a non-stick skillet or injera pan over medium-low heat. Lightly grease the skillet with a little oil. |
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15
Done
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Pour a ladleful of the injera batter onto the skillet and spread it out thinly to form a large pancake. Cover the skillet and cook for about 2-3 minutes until bubbles form on the surface and the edges start to lift. |
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16
Done
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Injera is traditionally cooked on one side only, so there's no need to flip it. Remove it from the skillet and let it cool on a plate. |
