Quick Weeknight Misir Wot
A simplified version using olive oil and store-bought spice blends for a faster meal.
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Ingredients
- 1 cup red lentils, rinsed and drained
- 1 large red onion, finely diced
- 1/4 cup olive oil
- 2 tablespoons berbere spice blend
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon tomato paste
- 3 cups vegetable broth or water
- 1/2 teaspoon salt
- 1 sprig fresh cilantro for garnish(optional)
Instructions
- 1
In a medium pot, heat the olive oil over medium heat and add the diced onions.
- 2
Sauté the onions for about 8-10 minutes until they are soft and starting to brown slightly.
- 3
Add the garlic, ginger, and berbere spice blend to the pot, stirring constantly for 1 minute to toast the spices.
- 4
Stir in the tomato paste and cook for another minute until well combined with the onion mixture.
- 5
Add the rinsed red lentils and the vegetable broth, stirring to scrape up any bits from the bottom of the pot.
- 6
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- 7
Simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and the sauce has thickened.
- 8
Season with salt to taste and serve hot with injera or rice.
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