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Flavorful Misir Wat Recipe Easy Authentic Ethiopian Spiced Lentils

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A hearty and soul-satisfying Ethiopian stew made with red lentils and berbere spice, delivering rich, warming flavors in under an hour. Perfect for cozy meals and impressing guests with authentic taste.

Ingredients

Scale
  • 1 cup (200g) red lentils
  • 2 tablespoons berbere spice blend
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons tomato paste
  • 3 cups (720ml) vegetable broth
  • 2 tablespoons neutral oil (such as sunflower or canola)
  • Salt to taste
  • Water as needed
  • 1 teaspoon fresh lemon juice (optional)

Instructions

  1. Rinse the lentils thoroughly under cold water until the water runs clear to remove excess starch and prevent mushiness. (5 minutes)
  2. Finely chop the onion, mince the garlic cloves, and grate or finely chop the fresh ginger. Set aside. (10 minutes)
  3. Heat the neutral oil in a medium saucepan over medium heat until shimmering but not smoking.
  4. Add the chopped onions and sauté, stirring often, until translucent and soft, about 7-8 minutes.
  5. Stir in the minced garlic and ginger and cook for 1-2 minutes until fragrant but not browned.
  6. Add the berbere spice and tomato paste, cooking for 2 minutes while stirring constantly to toast the spices and deepen flavor.
  7. Add the rinsed lentils and vegetable broth to the pot. Stir well to combine and season with salt to taste.
  8. Bring the mixture to a boil over high heat, then reduce to low and partially cover with a lid. Simmer gently for 25-30 minutes, stirring occasionally to prevent sticking. Lentils should be tender but still hold shape slightly.
  9. Adjust consistency by adding water or broth if too thick, or cook uncovered a few more minutes if too thin.
  10. Just before serving, stir in fresh lemon juice to brighten flavors. Taste and adjust salt if needed.

Notes

Keep heat low during simmering to avoid burning or mushy lentils. Stir every 5 minutes to maintain texture. Skim foam if it forms for cleaner taste. For milder spice, reduce berbere or substitute with smoked paprika and ground cumin. Rinsing lentils well is crucial to avoid gritty texture.

Nutrition

Keywords: Misir Wat, Ethiopian lentils, berbere spice, vegan lentil stew, gluten-free, authentic Ethiopian recipe, easy lentil recipe, spicy lentils

Find it online: https://jodierecipes.com/flavorful-misir-wat-recipe-easy-authentic-ethiopian-spiced-lentils/