---
title: Misir Wat (Spiced Red Lentil Stew)
servings: 4
prep time: 10 minutes
cook time: 40 minutes
source: https://mycibora.com/recipes/misir-wat
---

Gather @red lentil{300%g}, @fresh ginger{20%g} and @sunflower oil{4%tbsp}.

Mince the @onion{2}, @garlic{4%clove} and ginger, and have the @tomato paste{1%tbsp} and @berbere{3%tbsp} within reach.

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

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

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

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

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