Misir Wat
Spicy, warm, comforting, this Ethiopian lentil stew balances sweetness and spiciness in one soothing dish.
Nutrition Information
- Calories: 210 kcal
- Carbohydrates: 26g
- Protein: 23g
- Potassium: 796mg
- Fiber: 10g
- Sugar: 12g
Ingredients:
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1/4 cup olive oil
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1 1/2 pounds yellow onions (about 3 onions), finely chopped
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2 teaspoons kosher salt, divided, plus more to taste
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2 tablespoons berbere spice blend
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1 1/2 tablespoons minced garlic
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1 teaspoon minced fresh ginger
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4 1/2 cups water, plus more as needed
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1 pound dried split red lentils (masoor dal), rinsed
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1 teaspoon homemade or store-bought mekelesha spice blend
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Chopped fresh cilantro, for garnish
Instructions:
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Heat oil in a large high-sided skillet over medium. Add onions and 1 teaspoon salt; cook, stirring occasionally, until onions are softened and light golden, about 20 minutes. Add berbere, garlic, and ginger; cook, stirring often, until fragrant and toasted, about 8 minutes, adding up to 1/4 cup water, 1 tablespoon at a time, as needed to prevent onions and spices from sticking to bottom of skillet.
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Add lentils and remaining 1 teaspoon salt; cook, stirring constantly, until lentils are coated in spice mixture, about 1 minute. Add 4 1/2 cups water, and bring to a boil over medium-high. Cover; reduce heat to medium-low, and simmer until lentils are tender, about 25 minutes.
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Stir mekelesha spice blend into lentil mixture. Cook, uncovered, stirring occasionally, until lentil mixture is thickened, about 5 minutes. Garnish with chopped cilantro; serve hot.
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