Ethiopian Miser Wot (Red Lentil Stew)

• •1.5 cup Red lentils (rinsed)
• •1 medium Red onion (finely chopped)
• •4 cloves Garlic (minced)
• •1 tbsp Fresh ginger (grated)
• •2 tbsp Berbere spice blend (or more, to taste)
• •1 tbsp Tomato paste
• •4 cup Vegetable broth or water
• •2 tbsp Vegetable oil
• •0.5 tsp Salt (to taste)
• •0.3 tsp Black pepper (to taste)
• •0.3 cup Fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Heat the vegetable oil in a large pot or Dutch oven over medium heat.

2. 2

   Add the finely chopped red onion and sauté until softened and lightly golden, about 5-7 minutes. Stir frequently.

3. 3

   Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

4. 4

   Stir in the berbere spice blend and tomato paste. Cook for 2-3 minutes, stirring constantly, to toast the spices and deepen their flavor.

5. 5

   Add the rinsed red lentils and vegetable broth (or water) to the pot. Bring the mixture to a boil.

6. 6

   Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.

7. 7

   Season with salt and black pepper to taste. If the stew is too thick, add a little more broth or water until it reaches your desired consistency.

8. 8

   Ladle the Miser Wot into bowls, garnish with fresh chopped cilantro, and serve hot with injera, rice, or flatbread.

Chef's Tips

• 💡Authentic Miser Wot often uses Niter Kibbeh (spiced clarified butter), but vegetable oil keeps it vegan. For a richer flavor, you can use a vegan butter substitute.
• 💡Berbere spice blend is key to Ethiopian cuisine. Its flavor varies by brand, so adjust the amount to your spice preference.
• 💡Miser Wot thickens as it cools. If you have leftovers, you might need to add a splash of water or broth when reheating.