- 3 Tbsp butter unsalted, optional: vegan butter
- 1 onion yellow, chopped fine
- 1 tsp ginger minced or micro-planed
- 1 tsp garlic minced
- 2 Tbsp tomato paste
- 2 Tbsp berbere spice
- 1 cup lentils red
- 2 cups water
- ¼ cup cilantro chopped
Chop the onion, garlic and ginger.
Heat the butter on medium until melted and hot. Add the onion and sauté until translucent. Stir frequently and do not allow to brown.
Add the garlic, ginger, tomato paste and berbere spice. Allow to cook 2-3 minutes until well combined and fragrant. Stir continuously.
Pour in the water and mix well.
Rinse the lentils in a strainer to be sure they are clean and free of any debris. Add the rinsed lentils and stir in.
Turn the heat to low and cook covered for 30 minutes until tender. Check after 15 minutes and add water ¼ cup at a time if they are dry and sticking to the bottom of the pan.
Serve with chopped cilantro.
Frequently Asked Questions:
- How long can I save the misir wot lentil stew? You can store in the refrigerator for up to 3 days in an airtight container.
- Can I freeze misir wot? Yes, you must completely cool the soup before freezing. Store in airtight containers for up to 4-6 months. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags.
- How do I reheat the misir wot? Reheat the lentil stew in the microwave for 2-3 minutes and stop to stir every 30-45 seconds until hot. Once reheated do not cool and store again in the refrigerator, consume it right away. So only reheat the amount you will consume.
Calories: 183kcal | Carbohydrates: 23g | Protein: 9g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 252mg | Potassium: 386mg | Fiber: 11g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 4mg