
Hearty Ethiopian red lentil stew slow-cooked with berbere, onions, and garlic until thick and deeply flavorful.
Tarvittavat välineet
stovetop, pot
Finely dice onions and cook in oil over medium-low heat for 20 minutes, stirring often, until deeply browned.
Add minced garlic, cook 2 minutes.
Stir in berbere spice and tomato paste, cook 3 minutes.
Rinse lentils and add with 3 cups water. Bring to a boil.
Reduce heat and simmer 25-30 minutes, stirring occasionally, until lentils are completely broken down and stew is thick.
Season with salt and serve over injera. This stew thickens further as it cools.
Enjoyed Misir Wot? Try Detox Green Sunrise — Balance out a rich meal.
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