Misir Wat

This Echiopian vegetarian staple is as hot as the summer sun and packed with protein!

  • 3 T. olive oil
  • 1 white onion, chopped
  • 4 cloves of garlic
  • 2 T. tomato paste
  • 3 roma tomatoes, chopped
  • 2-3 T. berbere spice mix
  • ¼ tsp. salt
  • 1 cup red lentils
  • 2 cups vegetable broth
  • ¼-½ cup water

Add 2 T. olive oil to a pot and heat on medium for 2 minutes. Add the chopped onion and cook for 6 minutes. Add in the garlic and tomato paste. Cook for 1 minute, stirring constantly. Toss in the tomatoes and 2 T. of berbere spice. Add the extra T. of spice if you really like it hot! Stir and cook for 1 minute.

Add the next four ingredients. Bring to a boil and reduce to a simmer.

Cook for about 30 minutes or until the lentils are soft and a little mushy.

Serve in bowls with traditional injera bread on the side. (You can substitute naan or pita bread.) Serves 4.

— Gwion Raven


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