That deep red color? That’s the power of Berbere spice. 🌶️ Misir Wot is the heart of Ethiopian cooking. Hearty, spicy, and purely plants. Share the vegan love!
Ingredients:
- 200g (1 cup) Red lentils, rinsed 🔴
- 2 Large red onions, finely minced 🧅
- 3 tbsp (45ml) Vegetable oil 🌻
- 2 tbsp (30g) Berbere spice mix 🌶️
- 1 tbsp (15g) Garlic-ginger paste 🧄
- 1 tbsp (15ml) Tomato paste 🍅
- 500ml (2 cups) Vegetable broth 🥣
- Salt to taste 🧂
Step-by-Step Instructions:
- Cook the minced onions in a dry pot on medium heat for 5 minutes. No oil yet!
- When the onions are soft and slightly brown, add the oil and Berbere spice.
- Stir constantly for 2 minutes so the spices don’t burn but release their red color.
- Add the garlic-ginger paste and tomato paste; cook until the smell is strong.
- Pour in the rinsed red lentils and stir to coat them in the red oil.
- Add the vegetable broth.
- Simmer on low heat for about 25–30 minutes.
- The lentils should break down into a thick, creamy puree.
- If it gets too thick, add a splash of water.
- Serve warm with flatbread (Injera) to scoop it all up.
Secret Tip: The “dry-fry” onion method is the secret to authentic Ethiopian flavor. It develops a deep sweetness that balances the heat of the Berbere.