Misir Wot (Ethiopian Red Lentil Stew)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

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

   Ca. 1 min.

2. 2

   Add the chopped yellow onion and cook until softened and translucent, about 8-10 minutes, stirring occasionally.

   Ca. 9 min.

3. 3

   Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

   Ca. 2 min.

4. 4

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

   Ca. 3 min.

   Kokkens note: Be careful not to burn the spices; reduce heat if necessary.

5. 5

   Pour in the vegetable broth and bring the mixture to a simmer.

   Ca. 5 min.

6. 6

   Add the rinsed red lentils, salt, and black pepper. Stir well to combine.

   Ca. 1 min.

7. 7

   Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.

   Ca. 28 min.

   Kokkens note: If the stew becomes too thick, add a little more vegetable broth or water.

8. 8

   Taste and adjust seasoning as needed.

   Ca. 1 min.

9. 9

   Serve hot, garnished with fresh cilantro if desired.

   Kokkens note: Misir Wot is traditionally served with injera, but also pairs well with rice or flatbread.