Misir Wot: Spicy Ethiopian Lentils Delight Recipe

Ingredients

• 1 cup red lentils, rinsed
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons berbere spice blend
• 14 oz crushed tomatoes
• 2 cups vegetable broth
• 1 Prise salt to taste
• 1 Prise chopped cilantro or parsley for garnish

Instructions

1. In a medium pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they turn translucent, about 5-7 minutes.
2. Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Add the berbere spice blend to the onions and stir well, allowing the spices to toast for about 1 minute.
4. Pour in the crushed tomatoes, stirring to combine. Let the mixture simmer for 3-4 minutes, allowing the flavors to meld.
5. Add the rinsed red lentils and vegetable broth to the pot. Stir, bringing the mixture to a gentle boil, then reduce the heat to low.
6. Cover the pot and let it simmer for about 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.
7. Once the lentils are cooked, season with salt to taste. Adjust the consistency by adding more broth if it seems too thick.
8. Remove from heat and let it rest for 5 minutes before serving.