Misir Wat

Ingredients

• 2 tbsp niter kibbeh (Ethiopian spiced butter) or vegetable oil
• 1 large red onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 3 tbsp berbere spice blend
• 2 tbsp tomato paste
• 1 plum tomato, finely chopped
• 300g whole red lentils, rinsed
• 750 ml (3 cups) water or vegetable stock
• Salt to taste
• Injera or flatbread, for serving

Before you cook

• Finely chop the red onion.
• Mince the garlic and grate the ginger.
• Rinse the red lentils in a sieve under cold water until the water runs clear.

Steps

1. Melt the niter kibbeh in a heavy pot over medium heat.
2. Add the onion and cook for 10 minutes, stirring often, until deeply golden.
3. Stir in the garlic and ginger and cook for 1 minute.
4. Stir in 2 tablespoons of the berbere and cook for 2 minutes, until fragrant.
5. Add the tomato paste and chopped tomato and cook for 3 minutes, stirring often.
6. Add the rinsed lentils and stir to coat them in the sauce.
7. Pour in the water and stir well.
8. Bring the pot to a boil, then reduce the heat to a gentle simmer.
9. Cover partially and simmer for 20 minutes, stirring every few minutes so the lentils don't stick.
10. Stir in the remaining tablespoon of berbere.
11. Simmer uncovered for 5 more minutes, until the lentils have broken down into a thick stew.
12. Season with salt to taste.
13. Let the stew rest off the heat for 5 minutes before serving.
14. Serve warm with injera or flatbread for scooping.