Misir Wot By Dan Doughkneeder Tags: #african #spicy #vegan 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 minutes Cook: 35 minutes Total: 50 minutes Yield: 4 servings Ingredients 2 cups onion, finely chopped 2 tablespoons oil 2 cloves garlic, minced 1 tablespoon ginger, minced 2 tablespoons berbere spice 2 tablespoons tomato paste 1 cup red lentils, rinsed 3 cups water 2 tablespoons niter kibbeh 1 teaspoon salt 0.25 cups cilantro, chopped Steps Heat oil in a pot over medium heat and sauté onion until golden. Add garlic, ginger, berbere, and tomato paste; cook until fragrant. Stir in lentils and water; bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are tender, about 25 minutes. Stir in niter kibbeh and salt; simmer 2 minutes more. Garnish with cilantro and serve hot with injera or rice.
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.