Misir Wat (Ethiopian Spiced Red Lentils)
Serving Size: 10
One of Ethiopia's most popular vegetarian dishes, you'll be blown away by the incredible flavor!
Recipe by:
Cook Times
Cooking Tools Required
5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Wooden SpatulaIngredients
- 8 tablespoon ghee divided
- 2 yellow onion large, very finely diced
- 6 clove garlic finely minced
- 2 Roma tomato very finely chopped
- 6 tablespoon tomato paste
- 4 tablespoon berbere (Ethiopian Spice Blend) divided
- 2 cup red lentils rinsed
- 5 cup vegetable broth
- 2 teaspoon Kosher salt
Instructions
- Melt 3 tablespoons of the ghee in a medium stock pot. Add the onions and cook over medium-high heat for 8-10 minutes until golden brown.
- Add the garlic, tomatoes, tomato paste and 1 tablespoon of the berbere and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.
- Add the lentils, broth and salt, bring it to a boil, reduce the heat to low and cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft.
- Stir in the remaining tablespoon of ghee and berbere. Simmer for a couple more minutes. Add salt to taste.
Reheating Instructions
Heat in the microwave on medium-high heat until heated through or in a pot over medium heat on the stove top.
Nutrition
Calories: 269kcal | Carbohydrates: 30g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 1068mg | Potassium: 572mg | Fiber: 13g | Sugar: 4g | Vitamin A: 1463IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 4mg