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Glorious 30-Minute Ethiopian Lentil Stew with Injera

Ethiopian Lentil Stew with Injera
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Enjoy this hearty and flavorful Ethiopian Red Lentil Stew, Misir Wot, perfect for an exotic vegan dinner served with traditional injera bread. This recipe brings the warmth and spice of Addis Ababa right to your kitchen.

Ingredients

Scale
  • 1 cup red lentils, rinsed
  • 4 cups water or vegetable broth
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons berbere spice blend
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon salt (or to taste)
  • 2 tablespoons olive oil or niter kibbeh (vegan alternative)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup tomato paste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
  3. Stir in the minced garlic and grated ginger. Cook for one minute until fragrant.
  4. Add the berbere spice blend and turmeric. Cook, stirring constantly, for one minute to toast the spices.
  5. Stir in the tomato paste and cook for another minute.
  6. Add the rinsed red lentils, diced tomatoes (with their juice), and water or vegetable broth.
  7. Bring the mixture to a boil, then reduce the heat to low.
  8. Cover the pot and simmer for 30-40 minutes, stirring occasionally, until the lentils are very soft and the stew has thickened. Add more water if it becomes too dry.
  9. Stir in the salt. Taste and adjust seasoning as needed.
  10. Serve hot with injera bread.

Notes

  • Rinsing the lentils removes dust and debris, helping the stew cook evenly.
  • Adjust the amount of berbere to control the heat level to your preference.
  • If you do not have injera, this stew is also excellent with rice or flatbread.

Nutrition

Find it online: https://afripaket.com/ethiopian-lentil-stew-with-injera/