Ethiopian Red Lentil Stew (Misr Wot)

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Cooking time: 1 hour 20 minutes
Preparation time: 10 minutes

Makes: 4 serving

Ingredients

• 1 c.          red lentils, washed and drained.
• 4 T.          olive oil
• 1 c.          finely chopped yellow onion (about 4 - 5 oz.)
• 2              cloves garlic, crushed and minced
• 4 - 6 t.     berbere
• 1 c.          broth
• 1             14 oz. can of diced tomatoes.
• 1 c.          water

Directions

1. Heat olive oil in a soup pot and saute onion 10 minutes or until golden, stirring frequently.
2. Add garlic and saute 1 minute.
3. Add lentils, tomatoes, broth, water and 3 t. berbere, and simmer 45 minutes.
4. Stir in 1 - 3 more teaspoons of berbere depending on desired spiciness.

Based on a recipe from Oaktown Spice Shop, Albany, CA
You can also dilute this stew to make a good soup. Top with a dollop of plain Greek yogurt

 

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