Vegan Misir Wot with Garlic Infusion

Ingredients

• 1 cup split red lentils (misir)
• 2 large red onions, finely minced
• 0.5 cup olive oil
• 6 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons berbere spice blend
• 1 tablespoon tomato paste
• 3 cups vegetable broth
• 1 teaspoon salt
• 0.5 cup water(optional)

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, sauté the minced onions over medium heat without oil for 5 minutes until they soften and release moisture.

3. 3

   Add the olive oil, minced garlic, and grated ginger to the onions, stirring constantly for 3-4 minutes to create the aromatic base.

4. 4

   Stir in the berbere spice and tomato paste, cooking for another 2 minutes; add a splash of water if the spices begin to stick to the pot.

5. 5

   Add the rinsed lentils to the pot and stir well to ensure every lentil is coated in the spicy garlic-oil mixture.

6. 6

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

7. 7

   Simmer for 30-40 minutes, stirring occasionally, until the lentils are completely soft and the sauce has thickened to a stew consistency.

8. 8

   Season with salt to taste and serve hot with injera or flatbread.