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    By Dan Doughkneeder

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    Misir Wot is a hearty Ethiopian stew of red lentils simmered in a rich, berbere-spiced tomato and onion sauce. Aromatic garlic, ginger, and niter kibbeh deepen the flavor, yielding a warm, comforting dish perfect with injera or rice.

    Prep:
    15 min
    Cook:
    35 min
    Total:
    50 min
    Yield:
    4 servings

    Ingredients

    • 2 cup onion, finely chopped
    • 2 tbsp oil
    • 2 clove garlic, minced
    • 1 tbsp ginger, minced
    • 2 tbsp berbere spice
    • 2 tbsp tomato paste
    • 1 cup red lentils, rinsed
    • 3 cup water
    • 2 tbsp niter kibbeh
    • 1 tsp salt
    • 0.25 cup cilantro, chopped

    Steps

    1. Heat oil in a pot over medium heat and sauté onion until golden.
    2. Add garlic, ginger, berbere, and tomato paste; cook until fragrant.
    3. Stir in lentils and water; bring to a boil.
    4. Reduce heat and simmer, stirring occasionally, until lentils are tender, about 25 minutes.
    5. Stir in niter kibbeh and salt; simmer 2 minutes more.
    6. Garnish with cilantro and serve hot with injera or rice.