Misir Wot with Tomato Reduction

Ingredients

• 2 cups Red lentils (Misir)
• 3 large Red onions, finely minced
• 4 tablespoons Berbere spice blend
• 3 tablespoons Tomato paste
• 2 cups Fresh Roma tomatoes, finely diced
• 0.5 cup Niter Kibbeh (Ethiopian clarified butter) or Oil
• 2 tablespoons Garlic, minced
• 1 tablespoon Ginger, minced
• 4 cups Vegetable broth or water
• 1 teaspoon Salt

Instructions

1. 1

   In a large heavy-bottomed pot, dry-sauté the minced onions over medium heat for 10-15 minutes until they lose moisture and turn translucent, adding a splash of water if they stick.

2. 2

   Add the Niter Kibbeh (or oil) to the onions and sauté for another 5 minutes until the onions are golden brown.

3. 3

   Stir in the Berbere spice blend and tomato paste, cooking for 3-5 minutes on low heat to develop a deep, dark red base without burning the spices.

4. 4

   Add the fresh diced tomatoes, garlic, and ginger; simmer for 10 minutes until the tomatoes break down into a thick, concentrated reduction.

5. 5

   Thoroughly rinse the red lentils in cold water until the water runs clear, then add them to the pot.

6. 6

   Pour in the vegetable broth and bring to a boil, then reduce heat to low and cover.

7. 7

   Simmer for 30-40 minutes, stirring occasionally to prevent the bottom from scorching, until the lentils are soft and the stew has thickened.

8. 8

   Season with salt to taste and finish with an extra dollop of Niter Kibbeh if desired before serving with Injera.