Ethiopian Miser Wot (Spicy Red Lentil Stew)

• •1.5 cup Red lentils (rinsed well)
• •1 medium Red onion (finely chopped)
• •4 cloves Garlic (minced)
• •1 tbsp Fresh ginger (grated)
• •2 tbsp Berbere spice blend (adjust to desired spice level)
• •1 tbsp Tomato paste
• •4 cup Vegetable broth or water
• •3 tbsp Niter Kibbeh (Ethiopian spiced clarified butter) (or unsalted butter/oil for vegan option)
• •1 tsp Salt (or to taste)
• •0.5 tsp Black pepper (freshly ground)

Instructions

1. 1

   Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.

2. 2

   In a large pot or Dutch oven, melt the Niter Kibbeh (or butter/oil) over medium heat. Add the finely chopped red onion and sauté until softened and translucent, about 5-7 minutes. Do not brown.

3. 3

   Add the minced garlic and grated ginger to the pot and cook for another 1-2 minutes until fragrant.

4. 4

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

5. 5

   Add the rinsed red lentils to the pot, stirring to coat them with the spice mixture. Pour in the vegetable broth or water, salt, and black pepper. Bring the mixture to a boil.

6. 6

   Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are very tender and have absorbed most of the liquid, creating a thick stew. Stir occasionally to prevent sticking.

7. 7

   Taste and adjust seasoning if necessary. If the stew is too thick, add a splash more broth or water. If it's too thin, simmer uncovered for a few more minutes.

8. 8

   Serve hot, traditionally with injera (Ethiopian flatbread) or rice.

Chef's Tips

• 💡For an authentic flavor, Niter Kibbeh is highly recommended. If you can't find it, you can make a simple version by clarifying butter with spices like fenugreek, cardamom, and turmeric.
• 💡Adjust the amount of berbere spice to your preference. Start with 2 tablespoons if you prefer a milder heat, and add up to 3 or even 4 for a spicier stew.
• 💡Miser Wot thickens as it cools. If you have leftovers, you might need to add a little water or broth when reheating to reach the desired consistency.