Misir Wat (Ethiopian Spiced Red Lentils)

Misir Wat (Ethiopian Spiced Red Lentils)

from daringgourmet.com
65 min
6 servings

One of Ethiopia's most popular vegetarian dishes, you'll be blown away by the incredible flavor!

Ingredients

  • 4 tablespoons niter kibbeh (, divided)
  • Homemade Niter Kibbeh ((strongly recommended))
  • 1 large yellow onion, very finely diced
  • 3 cloves garlic, finely minced
  • 1 Roma tomato, very finely chopped
  • 3 tablespoons tomato paste
  • 2 tablespoons bebere (, divided)
  • Homemade Berbere ((strongly recommended))
  • 1 cup red lentils, rinsed
  • 2 1/2 cups Aneto All-Natural Chicken Broth
  • vegetarians: use Aneto Vegetable Broth
  • 1 teaspoon salt

Directions

  1. 1

    Melt 3 tablespoons of the niter kibbeh in a medium stock pot.  Add the onions and cook over medium-high heat for 8-10 minutes until golden brown.  

  2. 2

    Add the garlic, tomatoes, tomato paste and 1 tablespoon of the berbere and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.

  3. 3

    Add the lentils, broth and salt, bring it to a boil, reduce the heat to low and cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft.

  4. 4

    Stir in the remaining tablespoon of niter kibbeh and berbere. Simmer for a couple more minutes. Add salt to taste.

  5. 5

    Serve with Ethiopian injera.