Ethiopian Red Lentils (Misir Wot)

Ingredients (Spice Mix)

• 2 tablespoons berbere spice mix
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper

Ingredients

• 1 cup red lentils (rinsed)
• 3 cups water or vegetable broth
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 medium tomatoes, finely chopped (or 3 tablespoons tomato paste)
• 2 tablespoons niter kibbeh (Ethiopian spiced butter) (or substitute with 2 tablespoons olive oil + pinch fenugreek + pinch cardamom)
• Salt to taste

Instructions

• Cook Lentils: In a medium pot, combine red lentils with water/broth. Bring to a boil, then reduce heat and simmer for 12–15 minutes until soft. Set aside.
• Make the Base: Heat niter kibbeh (or oil mix) in a skillet or pot over medium heat. Add onion and sauté until golden brown (8–10 minutes). Add garlic and ginger; cook 1 more minute.
• Add Tomatoes: Stir in chopped tomatoes (or tomato paste) and cook until softened and the mixture thickens (5–7 minutes).
• Add the Spices: Stir in berbere, cumin, and black pepper. Cook for 1–2 minutes until fragrant.
• Combine Lentils: Add cooked lentils to the skillet. Mix well, adding a splash of water or broth for a creamy consistency. Simmer 5 minutes to let flavors meld.
• Final Touches: Adjust salt to taste. For extra heat, add a pinch more berbere. Serve warm with injera or rice.