Misir Wot with an extra layer of depth using smoked paprika alongside traditional Berbere.
Hands-free mode with voice commands & timers
No ratings yet
Rinse the red lentils thoroughly in cold water until the water runs clear, then drain and set aside.
In a heavy-bottomed pot or Dutch oven, cook the minced onions over medium heat without oil for about 5-7 minutes, stirring constantly to prevent burning until they soften and release their moisture.
Add the Niter Kibbeh (or oil) to the onions and sauté for another 5 minutes until the onions are translucent and golden.
Stir in the Berbere spice, smoked paprika, garlic, and ginger; cook for 2-3 minutes to toast the spices and bloom their aromatics.
Add the tomato paste and stir well to combine, cooking for another 2 minutes until the mixture turns a deep mahogany color.
Pour in the rinsed lentils and the vegetable broth, stirring to ensure no spices are stuck to the bottom of the pot.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, stirring occasionally to prevent sticking.
Once the lentils are soft and the sauce has thickened to a stew-like consistency, season with salt and serve hot with Injera.
