Misir Wot is one of Ethiopia’s best known dishes, and it couldn’t be simpler to make at home. The Ethiopian Berbere lends a sweet smoky spice to the lentil stew that we love. Serve with injera or your preferred flatbread.
2 tablespoons butter
2 tablespoons cooking oil
1 large onion, diced
1.5 tbsp Ethiopian Berbere Spice Blend
2 teaspoons minced garlic
1/2 tbsp fresh minced ginger
1 cup dry lentils, boiled
1 tbsp tomato paste
2 cups or broth or water
2 tbsp chopped cilantro
Salt to taste
1. Heat up large sauce-pan with butter and oil, then add onions and ginger and cook until onions are translucent. Add garlic, tomato paste,
Berbere spice and saute for an additional 2 minutes.
2. Add boiled lentils to the skillet. Stir and sauté for about 2-3 more minutes. Add stock/water to the pan and bring to a boil, along with the salt. Let it simmer until the sauce thickens.
3. Adjust for salt and pepper and add in the chopped cilantro. Serve warm with injera or flat breads.