Ethiopian Style Spiced Red Lentil Stew (Misir Wot)

Ingredients

For 4 portions

• 🫘 250g red lentils (dry)
• 🧅 150g onions
• 🍅 150g tomato
• 🧄 12g garlic
• 🪴 10g ginger
• 🪴 3g turmeric
• 🌿 4g cumin powder
• 🌶️ 8g chilli paste
• 🏺 20ml olive oil
• 🌿 10g fresh coriander

Method

1. Rinse the red lentils in a sieve until the water runs almost clear.
2. Finely chop the onion (it should almost melt into the stew), mince the garlic and ginger and chop the tomato.
3. Heat the oil in a pot over medium-low heat. Cook the onion slowly for 8–10 minutes, stirring often, until very soft and golden – this builds the stew's sweetness.
4. Add the garlic, ginger, turmeric, cumin and chilli paste (plus 1–2 teaspoons of berbere spice if you have it) and cook for 1 minute until fragrant.
5. Add the tomato and cook for 3–4 minutes until it breaks down and the oil starts to separate.
6. Add the lentils and about 900 ml water (or vegetable stock – check it's vegan). Bring to a simmer and cook gently for 20–25 minutes, stirring every few minutes, until the lentils have completely broken down into a thick, creamy stew. Add more water if it catches.
7. Season generously with salt and a squeeze of lime or lemon. Stir in the coriander.
8. Serve hot with injera, rice or flatbread.