Slow Cooker Misir Wot (Ethiopian Red Lentil Stew)

• •1.5 cup Red lentils (rinsed)
• •1 piece Yellow onion (large, finely chopped)
• •4 clove Garlic (minced)
• •1 tbsp Fresh ginger (grated)
• •2 tbsp Berbere spice blend (or more, to taste)
• •1 can Diced tomatoes (14.5 oz, undrained)
• •3 cup Vegetable broth
• •1 tbsp Tomato paste
• •2 tbsp Olive oil
• •1 tsp Salt (to taste)
• •0.5 tsp Black pepper (to taste)
• •0.3 cup Fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 8-10 minutes, or until softened and translucent. Stir frequently to prevent burning.

2. 2

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

3. 3

   Stir in the berbere spice blend and tomato paste. Cook for 1 minute, stirring constantly, to toast the spices and deepen their flavor.

4. 4

   Transfer the onion mixture to your slow cooker. Add the rinsed red lentils, diced tomatoes (with their juice), vegetable broth, salt, and black pepper. Stir everything together until well combined.

5. 5

   Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the lentils are very tender and the stew has thickened to your desired consistency. Stir occasionally if possible.

6. 6

   Before serving, taste and adjust seasonings if necessary. If the stew is too thick, add a splash of hot water or broth. If it's too thin, you can continue to cook uncovered for a short period or mash some of the lentils against the side of the pot.

7. 7

   Serve hot, garnished with fresh chopped cilantro. It's traditionally enjoyed with injera bread, but also pairs wonderfully with rice or flatbread.

Chef's Tips

• 💡For an even richer flavor, you can add a tablespoon of Niter Kibbeh (Ethiopian spiced clarified butter) instead of olive oil when sautéing the onions.
• 💡If you can't find berbere, you can make a simplified version by combining paprika, cayenne pepper, ginger, garlic powder, onion powder, cumin, coriander, and fenugreek.
• 💡The stew will thicken as it cools. If you have leftovers, you might need to add a bit of water or broth when reheating to achieve the desired consistency.