Spiced Red Lentil Stew (Misir Wot)

Ingredients

• 3 tbsp vegetable oil
• 2 medium onions
• 4 cloves garlic cloves
• 1 tbsp fresh ginger
• 3 tbsp paprika
• 1 tsp cayenne pepper
• ½ tsp ground cumin
• ¼ tsp ground cardamom
• ⅛ tsp ground cloves
• ½ tsp turmeric
• 2 cups red lentils
• 5 cups water
• 1 tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Dice the onions finely and mince the garlic and ginger. Heat the vegetable oil in a large pot over medium-high heat until it shimmers, then add the onions and cook, stirring often, for 4-5 minutes until translucent and just beginning to brown.

2. 2

   Add the minced garlic and ginger, stirring constantly for about 1 minute until fragrant. The mixture should become slightly darker and more aromatic.

3. 3

   Reduce heat to medium and add paprika, cayenne pepper, cumin, cardamom, cloves, and turmeric. Stir continuously for 2-3 minutes to toast the spices and deepen their flavor, being careful not to burn them.

4. 4

   Add the red lentils and water to the pot, stirring well to combine everything evenly. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently.

5. 5

   Simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils are completely soft and have broken down into a thick, porridge-like consistency. The stew should coat the back of a spoon.

6. 6

   Taste the stew and season with salt and black pepper as needed. If the texture is too thick, add a splash of water to reach your desired consistency, then serve hot on injera bread or with steamed rice.

Tools you’ll need

• Large pot
• Wooden spoon
• Measuring cups and spoons

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