Saucepan@saucepan · Shared this recipeFollowEthiopian · lunchAuthentic Misir Wot | Ethiopian Red Lentil StewA richly spiced Ethiopian red lentil stew made with berbere and niter kibbeh, simmered to a creamy consistency.total50 minprep10 mincook40 minservings4Original recipe on thatgreenlyfe.comKeep this recipeAdd a copy of Authentic Misir Wot | Ethiopian Red Lentil Stew to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 cup red lentils, use organic if possible1 medium purple onion, minced3 clove garlic, minced, use 4 cloves if desired1 tbsp fresh grated ginger, I used a microplane1 medium fresh tomato, diced4 tbsp niter kibbeh2.5 cup water, use more or less to achieve stew-like consistency4 tbsp berbere spice, use more or less if desiredpink salt to taste ), add at the end (AFTER tastingStepsClear checksTap an ingredient or step to check it off.1Step 1: Cover lentils in water and soak them while you chop your veggies (onion, garlic, ginger, and tomato).2Step 2: Pre-heat pot to low-medium heat (do not add any oil).3Step 3: Set veggies aside then rinse lentils until water runs clear. Drain and set lentils aside.4Step 4: Sweat onions in pot. If onions begin to stick, add a little water.5Step 5: Next, add niter kibbeh (Ethiopian ghee), garlic, and ginger. Saute' for 3-5 minutes.6Step 6: Add in berbere spice, lentils, and diced tomato and mix well for 3 minutes.7Step 7: Stir in 2 cups of water (reserve remainder of water for later). Cover and simmer 20-30 min, stirring occasionally.8Step 8: Check lentils and add in more water 1/2 cup at a time ONLY IF NEEDED to reach desired stew consistency OR if the misir wot is beginning to stick to the bottom of the pot.9Step 9: Note: If you happen to use just a tad more water than necessary and your wot is a bit 'soupy', cover and simmer on low heat until stew like consistency is reached.10Step 10: When stew consistency is reached, TASTE FIRST then assess whether salt is needed and how much. Note: This depends on your berbere spice mix. If you bought it pre-made, it may already have salt in it, so, the salt you add in at the end and how much is needed is based on your preference. In this recipe, I only add in approx. 2 pinches of salt.11Step 11: Serve or injera or warm brown, jasmine, or basmati rice.12Step 12: Store in refrigerator in a tightly covered container for up to 3 days.13Step 13: This recipe freezes well--up to 5 or 6 months. See post for freezer instructions and pictures.getsaucepan.com/r/d7be22dd-8eef-42ab-8332-a2c6a1176d06 · Original: https://thatgreenlyfe.com/misir-wot-ethiopian-red-lentil-stew/
