Vegan Misir Wot with Garlic Infusion
A plant-based version replacing clarified butter with a rich garlic and ginger oil base.
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Ingredients
- 1 cup split red lentils (misir)
- 2 large red onions, finely minced
- 1/2 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
- 1/2 cup water(optional)
Instructions
- 1
Rinse the red lentils thoroughly in cold water until the water runs clear, then drain and set aside.
- 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
Add the olive oil, minced garlic, and grated ginger to the onions, stirring constantly for 3-4 minutes to create the aromatic base.
- 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
Add the rinsed lentils to the pot and stir well to ensure every lentil is coated in the spicy garlic-oil mixture.
- 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
Simmer for 30-40 minutes, stirring occasionally, until the lentils are completely soft and the sauce has thickened to a stew consistency.
- 8
Season with salt to taste and serve hot with injera or flatbread.
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