Ethiopian 40 min

Injera with Misir Wot (Ethiopian Lentil Stew)

Name: Injera with Misir Wot (Ethiopian Lentil Stew)
Total time: 40 min
Yield: 2 servings
Cuisine: Ethiopian
Ingredients: 1 cup red lentils, rinsed; 2 large onions, finely diced; 3 tbsp niter kibbeh (Ethiopian spiced butter) or butter; 3 tbsp berbere spice; 2 cloves garlic, minced; 1 inch ginger, grated; 2 cups water; Salt to taste; Injera bread (store-bought or from teff flour)

VeganLentilsEthiopian

Ingredientsfor 2

320

Cal

16g

Protein

42g

Carbs

10g

Fat

11 cup red lentils, rinsed
22 large onions, finely diced
33 tbsp niter kibbeh (Ethiopian spiced butter) or butter
43 tbsp berbere spice
52 cloves garlic, minced
61 inch ginger, grated
72 cups water
8Salt to taste
9Injera bread (store-bought or from teff flour)

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Instructions

1
In a dry pot, cook diced onions over medium heat, stirring constantly, for 12-15 minutes until deeply browned. No oil needed — the natural moisture is enough.
2
Add niter kibbeh and let it melt. Add berbere spice and stir for 2 minutes until fragrant.
3
Add garlic and ginger, cook 1 minute.
4
Add red lentils and water. Stir well and bring to a boil.
5
Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until lentils are completely soft and stew is thick.
6
Season with salt. The stew should be rich, deeply spiced, and thick enough to scoop.
7
Spread injera on a large plate, spoon misir wot on top. Tear off pieces of injera to scoop up the lentils.