Misir Wat

Ingredients

• •3 tablespoons vegetable oil
• •2 large onions, finely chopped
• •3 cloves garlic, minced
• •1 tablespoon ginger, minced
• •2 tablespoons berbere spice blend
• •1 teaspoon turmeric
• •2 cups red lentils
• •4 cups vegetable broth (gluten-free)
• •1 can (14 oz) diced tomatoes
• •1 teaspoon salt
• •1/2 teaspoon black pepper

Directions

1. 1Heat oil in a large pot over medium heat and cook chopped onions for 8-10 minutes, stirring occasionally, until deeply caramelized and golden brown.
2. 2Add minced garlic and ginger, cooking for 1 minute until fragrant.
3. 3Stir in berbere spice and turmeric, cooking for 1-2 minutes to bloom the spices.
4. 4Add red lentils and stir well to coat with the spices.
5. 5Pour in vegetable broth and diced tomatoes with their juice, bringing to a boil.
6. 6Reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until lentils are completely tender and the mixture thickens.
7. 7Season with salt and black pepper to taste and serve hot over injera bread or with rice.

💡 Slow cooker: brown the meat first, then cook LOW 5–6 hours, or HIGH 2–3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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