Misir Wot (Spiced Red Lentils)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat a large pot or Dutch oven over medium heat.

   Ca. 1 min.

   Kokkens note: A heavy-bottomed pot helps prevent sticking.

2. 2

   Add the yellow onion to the dry pot and cook, stirring frequently, until softened and translucent, about 5-7 minutes. If sticking, add a splash of water.

   Ca. 7 min.

   Kokkens note: Cooking the onion without oil is a traditional Ethiopian technique that creates a deep flavor base.

3. 3

   Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

   Ca. 1 min.

4. 4

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

   Ca. 3 min.

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

5. 5

   Pour in the vegetable broth and rinsed red lentils. Bring the mixture to a boil.

   Ca. 5 min.

6. 6

   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.

   Ca. 30 min.

   Kokkens note: Stir occasionally to prevent sticking. If the stew becomes too thick, add a little extra water.

7. 7

   Season with salt and black pepper to taste.

   Ca. 1 min.

8. 8

   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.