Ethiopian Misir Wot
Red lentils cooked down with berbere and onions caramelized dry before any oil goes in, which is what gives the stew its body. Thick, deeply red, and cheap to make.
- 1
Cook the onions alone in a dry heavy pot over medium heat for about 10 minutes, stirring often, until they collapse and give up their water. This dry start is what builds the body of the stew.
- 2
Add the oil and keep cooking, stirring, for 12 to 15 minutes, until the onions are deep brown and jammy.
- 3
Stir in the garlic and ginger for 1 minute, then add the berbere and tomato paste and cook 2 minutes more, until the paste darkens and the oil runs red.
- 4
Add the lentils, water, and salt. Bring to a boil, then reduce the heat to a low simmer.
- 5
Cook uncovered for 25 to 30 minutes, stirring every few minutes and scraping the bottom, until the lentils break down into a thick stew that holds a trail behind the spoon.
- 6
Taste for salt and loosen with a splash of water if it has tightened past the texture you want. Serve hot.
Ingredients
- 2 large red onions, very finely chopped
- 1/4 cup vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons berbere
- 2 tablespoons tomato paste
- 1 1/2 cups red lentils, rinsed
- 4 cups water
- 1 1/4 teaspoons kosher salt
Instructions
- 1
Cook the onions alone in a dry heavy pot over medium heat for about 10 minutes, stirring often, until they collapse and give up their water. This dry start is what builds the body of the stew.
- 2
Add the oil and keep cooking, stirring, for 12 to 15 minutes, until the onions are deep brown and jammy.
- 3
Stir in the garlic and ginger for 1 minute, then add the berbere and tomato paste and cook 2 minutes more, until the paste darkens and the oil runs red.
- 4
Add the lentils, water, and salt. Bring to a boil, then reduce the heat to a low simmer.
- 5
Cook uncovered for 25 to 30 minutes, stirring every few minutes and scraping the bottom, until the lentils break down into a thick stew that holds a trail behind the spoon.
- 6
Taste for salt and loosen with a splash of water if it has tightened past the texture you want. Serve hot.