Ethiopian Red Lentil Stew

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• 6 whole garlic cloves
• 1 tablespoon fresh ginger
• 2 tablespoons berbere spice blend
• 1.5 cups red lentils
• 3 cups vegetable broth
• 1 cup water
• ¾ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh cilantro or parsley

Instructions

1. 1

   Rinse 1.5 cups of red lentils under cold water in a fine-mesh strainer, swirling gently with your fingers until the water runs clear — this removes dust and reduces foaming. Set aside.

2. 2

   Dice 1 large yellow onion into 1/4-inch pieces, keeping them uniform so they cook evenly. Peel and finely mince 6 garlic cloves with a knife. Peel a 1-inch piece of fresh ginger on a microplane to get 1 tablespoon of finely grated ginger.

3. 3

   Set a heavy-bottomed 5-quart pot over medium-high heat. Pour in 4 tablespoons of extra-virgin olive oil and let it heat for 1 minute — it should shimmer but not smoke. Add the diced onion and sauté, stirring occasionally, until the onion turns soft and golden at the edges, about 6-7 minutes. You'll smell the sweet aroma as the sugars caramelize.

4. 4

   Add the minced garlic and grated ginger to the onions and stir constantly for about 30 seconds — stop just as the raw edge disappears and you catch that pungent aroma. Do not let the garlic brown or it will turn bitter.

5. 5

   Sprinkle in 2 tablespoons of berbere spice blend and stir constantly for 1 minute, coating all the onions and aromatics evenly. This blooms the spices and releases their full flavor — you should smell warm cardamom, coriander, and chili notes.

6. 6

   Pour in 3 cups of vegetable broth and 1 cup of water, scraping the bottom of the pot with a wooden spoon to lift any caramelized bits. Bring the liquid to a boil over medium-high heat — you'll see large bubbles breaking the surface.

7. 7

   Stir in the rinsed red lentils, 0.75 teaspoon of sea salt, and 0.25 teaspoon of black pepper. Return the mixture to a boil, then immediately reduce the heat to medium-low. Maintain a gentle, steady simmer with just a few bubbles breaking the surface every few seconds.

8. 8

   Simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking on the bottom. The lentils will gradually break down and thicken the stew. You'll know it's done when the lentils have completely dissolved into a creamy, porridge-like consistency and a spoon dragged through the middle leaves a clear trail that slowly fills back in.

9. 9

   Taste and adjust seasoning with more salt and pepper if needed. Stir in 2 tablespoons of fresh cilantro or parsley just before serving for brightness and color.

10. 10

    Ladle the misir wat into bowls or onto a large platter lined with injera bread. The stew should have a thick, creamy consistency — not soupy. Serve hot, with extra injera on the side for scooping.

Tools you’ll need

• fine-mesh strainer
• chef's knife
• microplane grater
• 5-quart heavy-bottomed pot
• wooden spoon
• measuring cups and spoons
• ladle

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