Misir Wot

1. 1
   prep

   Prep the lentils and aromatics.

   1.Rinse 1 cup red lentils under cold water until water runs clear.

   2.Finely dice 2 medium onions.

   3.Mince 4 garlic cloves and 1-inch piece of ginger.
2. 2
   saute · ~13 min

   Build the aromatic base.

   1.Heat 2 tbsp oil in a heavy-bottomed pot over medium heat.

   2.Add the diced onions and sauté until deeply golden brown, 10-12 minutes.

   3.Stir in minced garlic and ginger, cook until fragrant, 1 minute.

   TIPPatience with the onions is key — deep browning builds the stew's foundation.
3. 3
   saute · ~4 min

   Bloom the berbere and tomato paste.

   1.Add 2 tbsp berbere spice and cook, stirring constantly, for 1-2 minutes to release oils.

   2.Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly.

   TIPKeep the heat medium-low to avoid scorching the berbere — burnt spices turn bitter.
4. 4
   simmer · ~30 min

   Simmer the lentils.

   1.Add the rinsed lentils and 3 cups of water to the pot.

   2.Add 0.5 tsp salt and a pinch of black pepper.

   3.Bring to a boil, then reduce heat to low and cover partially.

   4.Simmer gently for 25-30 minutes, stirring occasionally, until lentils break down into a thick, creamy stew.

   TIPIf the stew becomes too thick before lentils are soft, add a splash of water.
5. 5
   mix

   Adjust consistency and season.

   Once lentils are fully soft and the stew is thick, taste and adjust salt if needed. For a looser consistency, stir in a few tablespoons of warm water.

   TIPThe stew will continue to thicken as it cools — aim for a pourable but not watery consistency.
6. 6
   serve

   Serve the Misir Wot.

   Ladle into a serving bowl. Serve hot with injera or rice.

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