Misir Wet (ምስር ወጥ)
Ingredients:
1 cup red lentils
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp. ginger, grated
2 tbsps. niter kibbeh (Ethiopian spiced clarified butter) or vegetable oil
2 tbsps. berbere spice (Ethiopian spice blend)
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. turmeric powder
Salt, to taste
3 cups vegetable or chicken broth
Chopped fresh cilantro, for garnish
Type:
Directions
1. Rinse the red lentils thoroughly under cold water and set them aside.
2. Heat the niter kibbeh or vegetable oil in a large pot or saucepan
over medium heat.
3. Add the chopped onions and sauté until they become translucent,
about 5-6 minutes.
4. Add the minced garlic and grated ginger to the pot.
5. Stir and cook for an additional 1-2 minutes.
6. In a small bowl, combine the berbere spice, ground cumin, paprika,
turmeric powder, and salt.
7. Mix well.
8. Add the spice mixture to the pot and stir to coat the onions, garlic,
and ginger.
9. Add the rinsed red lentils to the pot and mix well with the spice
mixture.
10. Pour in the vegetable or chicken broth and bring the mixture
to a boil.
11. Reduce the heat to low and simmer the Misir Wat, covered,
for about 25-30 minutes, or until the lentils are tender and cooked
through, stirring occasionally.
12. If needed, add more water or broth during cooking to achieve
your desired consistency.
13. Taste and adjust the seasoning with salt, if needed.
14. Remove the pot from heat and let the Misir Wat cool slightly.
15. Garnish with freshly chopped cilantro.
16. Serve the Misir Wat warm with injera (Ethiopian flatbread)
or rice.