Misir Wat (Spiced Red Lentil Stew)

Method

1. 1

   Mince the onion, garlic and ginger, and have the tomato paste and berbere within reach.

2. 2

   Cook the minced onion in a DRY pot over medium-low heat, stirring often, 8 minutes until soft and turning golden.

3. 3

   Add the oil, garlic, ginger, tomato paste and berbere; fry 5 minutes until the oil turns red and smells toasted.

4. 4

   Add the rinsed lentils and hot water; bring to a simmer and cook 20 minutes, stirring occasionally.

5. 5

   Keep simmering, stirring more often as it thickens, 10 minutes more until the lentils have broken into a rough, spoon-standing purée.

   💡 It should mound on injera without running — loose misir is underdone misir.

6. 6

   Rest 5 minutes off the heat, then spoon onto a shared platter with injera; tomorrow's leftovers will somehow be even better.