Misir Wat

Red lentils simmered in fiery berbere and onions, traditionally scooped up with soft injera.

Ingredients

• 3 tbsp oil
• 2 onions, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp berbere spice mix
• 2 tbsp tomato paste
• 250 g red lentils, rinsed
• 750 ml water
• 1 tsp salt

Method

1. Cook the onions in a dry pot over medium heat for 8 minutes, stirring, until they soften. Add the oil.
2. Stir in the garlic, ginger, berbere and tomato paste. Cook for 5 minutes until the oil turns deep red.
3. Add the lentils, water and salt. Simmer for 25 to 30 minutes, stirring often, until thick and creamy.
4. Taste and adjust the salt. Serve with injera or rice.