Ethiopian Misir Wot (Spiced Red Lentils)

1Preparation

1. Rinse the lentils until the water runs clear and drain.
2. Chop the onion very fine.

2Cooking

1. Cook the onion in a pot over medium heat with no oil for 8 minutes until soft, then add the oil and cook 5 minutes.

   🔥 medium heat⏱ 13 min timer
2. Add the garlic, ginger, berbere and tomato paste and stir for 3 minutes on low heat.

   🔥 low heat⏱ 3 min timer
3. Add the lentils, water and salt, bring to a boil, then lower the heat and cook for 25 minutes, stirring now and then, until creamy.

   🔥 low heat⏱ 25 min timer

3Serving

1. Serve hot on injera or with flatbread and a green salad.

💡 Tips & common mistakes

• Stir the lentils often in the last 10 minutes; they stick to the bottom easily (the common mistake).
• Add hot water if it thickens too much before the lentils are cooked.

🔁 Substitutions

• For a milder heat, use one tablespoon of berbere and add a spoonful of paprika.