Misir Wat (Ethiopian Spiced Red Lentils)
One of Ethiopia's most popular vegetarian dishes, you'll be blown away by the incredible flavor!
Ingredients
- 4 tablespoons niter kibbeh , divided
- 1 large yellow onion, very finely diced
- 3 cloves garlic, finely minced
- 1 Roma tomato, very finely chopped
- 3 tablespoons tomato paste
- 2 tablespoons bebere , divided
- Homemade Berbere (strongly recommended)
- 1 cup red lentils, rinsed
- 2 1/2 cups Aneto All-Natural Chicken Broth
- vegetarians: use Aneto Vegetable Broth
- 1 teaspoon salt
Instructions
- Melt 3 tablespoons of the niter kibbeh in a medium stock pot. Add the onions and cook over medium-high heat for 8-10 minutes until golden brown.
- Add the garlic, tomatoes, tomato paste and 1 tablespoon of the berbere and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.
- Add the lentils, broth and salt, bring it to a boil, reduce the heat to low and cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft.
- Stir in the remaining tablespoon of niter kibbeh and berbere. Simmer for a couple more minutes. Add salt to taste.
- Serve with Ethiopian injera.
Nutrition
Serving: 1serving | Calories: 227kcal | Carbohydrates: 23g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 483mg | Potassium: 509mg | Fiber: 9g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 6.4mg | Calcium: 31mg | Iron: 2.8mg
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