This is a simple-to -make dish bursting with taste by the addition of the berbere spice blend.
We make our own berbere ( obviously!) but also keep a shop-bought pack in the cup-board for emergencies. You can get this spice-blend quite easily from most supermarkets these days. Moroccan and other African shops also stock it. Ras-el-hanout plus 1/4 tsp of turmeric, the found seeds of 4-5 green cardamons and a pinch of aesofetida (hing) works for us.
Misir Wot - Ethiopian Red Lentil StewPrint Pin Rate
- 1.5 cups red lentils thoroughly wahsed
- 2.5 cups water
- 1 heaped tbsp Berbere spice blend
- 1 onion chopped
- 3 cloves garlic finely chopped
- oilive oil
- 1 medium can tomatoes or the same quantity of fresh tomatoes pureed ina blender
- cook the onions and garlic in a little oil until soft and translucent
- add the spices, stir into the oil for a few seconds, then add the tomatoes
- cook the mixture on a low heat until the oil starts to separate from the tomatoes - now your spices are cooked or tempered
- ad the lentils and water and simmer until the lentils are soft (about 20 minutes)
- season and adding more water if the mixture is too thick, or cooking at a slightly higher heat while stirring if the stew is too thin
- serve with injera