Prep 15 min - cook 45 min - serves 5
Ethiopian Misir Wot Red Lentil Stew
A deep red, chilli-forward lentil stew built on a long-cooked onion base, the way Ethiopian cooking usually starts.
Before you cook
The onions are cooked dry first, without oil, until they release their own moisture and soften. Oil goes in only once they are already collapsing.
Berbere burns fast in hot fat, the same as any ground chilli spice blend, so bloom it briefly and keep the heat moderate.
Method
Cook the chopped onions in a dry pot over medium heat, stirring often.
Continue until they soften and release their own liquid, about ten minutes.
Add the oil once the onions are collapsing, not before.
Stir in the garlic and ginger and cook two minutes until fragrant.
Add the berbere and tomato paste, stirring constantly for one minute.
Pour in the water and bring the pot to a steady simmer.
Rinse the lentils and add them, stirring to distribute the spice evenly.
Simmer uncovered for thirty minutes, stirring occasionally as it thickens.
Add more water if it thickens past a spoonable consistency too soon.
Season with salt only at the end and rest five minutes before serving.
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