Red Lentils, Garlic, Onion, Ginger, Tomato, Oil, and Berbere (Ethiopian pepper seasoning) makes this dish a spicy experience but not so hot as to overwhelm the intense, savory and sweet flavor. Robust, nutritious, and delicious, Misir Wot is definitely a fan favorite.
Ethiopian food is served as multiple dishes in one large platter. These recipes are for a full shared platter for four people. The dishes are served on top of one large piece of injera rolled out and laid flat on the platter. The dishes are spooned on top of the injera in a clockwise fashion, making sure there are small portions of each dish on each side so they are easily attainable by all guests. Finally, additional injera is rolled up, split into thirds, and served on a separate plate. This serves as a utensil for the guests.
- 2 cups red lentils, rinsed
- 2 medium yellow onions, roughly chopped
- 2 medium chopped tomatoes
- 3 cloves garlic, roughly chopped
- 1 big knob of fresh ginger, peeled and roughly chopped
- 6 TBSP cooking oil
- 3 TBSP berbere or paprika (if berbere is unattainable)
- 1 tsp salt
Rinse the red lentils thoroughly in a strainer.
Heat a large sauté pan to medium, add oil and onions until onions are cooked and soft.
Add tomato and cook for 5 minutes, then add the chopped garlic and ginger.
Wait a minute and add berbere; sauté for 5 more minutes.
Add the rinsed lentils to the mixture, along with one cup of water and the salt.
Continue to cook until the lentils are soft and ready.
Recipe courtesy of Bunna Cafe.
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