Misir Wot

Ingredients

• 300g red lentils, rinsed
• 2 large red onions, very finely chopped
• 4 garlic cloves, minced
• 1 tablespoon grated ginger
• 3 tablespoons berbere spice blend
• 2 tablespoons tomato paste
• 1 litre vegetable stock
• 3 tablespoons oil
• Salt
• Injera or flatbread, to serve

Before you cook

• Chop the onions as finely as you can, because they melt into the sauce.
• Rinse the lentils until the water runs clear.

Steps

1. Cook the onions in a dry pan over medium-low heat for 10 minutes, stirring, until they collapse and release their water.
2. Add the oil and keep cooking for another 10 minutes until they turn deep golden.
3. Stir in the garlic, ginger and berbere and cook for 2 minutes.
4. Add the tomato paste and fry it out for another 2 minutes.
5. Tip in the lentils and turn them through the paste.
6. Pour in the stock, bring to a simmer and cook uncovered for 25 minutes.
7. Stir regularly towards the end, as it catches easily once it thickens.
8. The stew is ready when the lentils have broken down completely and a spoon leaves a trail.
9. Season with salt and serve with injera or flatbread.