Misir Wot (Ethiopian Red Lentil Stew)

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

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

   Omtrent 1 min

2. 2

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

   Omtrent 9 min

3. 3

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

   Omtrent 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.

   Omtrent 3 min

   Kokkens tips: 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.

   Omtrent 5 min

6. 6

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

   Omtrent 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.

   Omtrent 28 min

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

8. 8

   Taste and adjust seasoning as needed.

   Omtrent 1 min

9. 9

   Serve hot, garnished with fresh cilantro if desired.

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