Traditional Misir Wot

Ingredients

• 1 cup Red lentils (split)
• 2 cups Red onions (finely minced)
• 3 tablespoons Berbere spice blend
• 0.25 cup Niter Kibbeh (Ethiopian spiced butter)
• 1 tablespoon Garlic (minced)
• 1 teaspoon Ginger (freshly grated)
• 1 tablespoon Tomato paste
• 3 cups Water or vegetable broth
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil

Instructions

1. 1

   Rinse the red lentils thoroughly in cold water until the water runs clear, then drain and set aside.

2. 2

   In a heavy-bottomed pot or Dutch oven, cook the minced onions over medium heat without oil for 5-7 minutes until they soften and moisture evaporates.

3. 3

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

4. 4

   Stir in the Berbere spice and tomato paste, cooking for 2-3 minutes; add a splash of water if the mixture becomes too dry to prevent burning.

5. 5

   Add the minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.

6. 6

   Pour in the rinsed lentils and 3 cups of water or broth, stirring well to combine all ingredients.

7. 7

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes until lentils are soft and the stew has thickened.

8. 8

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