Misir W'ot is a traditional Ethiopian recipe for a classic stew of lentils, onions and tomato cooked in a vegetable stock base until thick. The full recipe is presented here and I hope you enjoy this classic Ethiopian version of: Misir W'ot.
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Ingredients:
150g dried red lentils
1 onion, chopped
3 garlic cloves, minced
100g tomato purée
500ml vegetable stock (or water)
1 tbsp paprika
1 tsp ground ginger
1 tsp turmeric
1 tsp Garam Masala
1 tbsp Berbere spice
sea salt and freshly-ground black pepper, to taste
oil for frying
Method:
Wash the lentils, place in a bowl then cover with plenty of cold water and set aside to soak for 60 minutes. After this time drain the lentils and set aside.
Heat a little oil in a pan, add the onion and garlic and fry for about 8 minutes, or until soft and pale golden. Stir the stock into the pan then add the spices and whisk in the tomato purée. Bring the mixture to a gentle boil then add the lentils.
Reduce to a simmer and continue cooking for about 50 minutes, or until the lentils are tender and the stew is very thick (add more liquid if necessary). Serve with rice and/or Injera bread.
