Background

• https://www.washingtonpost.com/food/2021/04/21/misir-wot-recipe-ethiopian-lentils/

Ingredients

• 1 cup red lentils
• 1 large yellow onion finely minced
• 2-4 tablespoons oil or niter kibbeh
• 1 tablespoons garlic paste
• 3 tablespoons tomato paste
• 1 roma tomato or equivalent sauce
• 2 tablespoons berbere spice
• 2 ½ cups vegetable or vegan chicken broth
• 1 teaspoon salt or to taste

Instructions

1. Melt the niter kibbeh or oil in a medium stock pot (reserve 1 tbsp) on medium heat
2. Sauté onions for 8-10 minutes until golden brown
3. Add the garlic, tomato paste, tomato, and one tablespoon of berbere and cook for 5-7 minutes
4. Add the lentils, broth, and salt, and bring to a boil.
5. Reduce to a simmer covered and cook for 40 minutes or until lentils are soft and mushy.
6. Stir in the remaining tablespoon of niter kibbeh and berbere and serve.