Misir Wot with Injera

Ingredients

• 0.75 cupred lentils
• 1 mediumyellow onion
• 4 piecegarlic cloves
• 1 inchfresh ginger
• 2 tbspberbere spice blend
• 3 tbspniter kibbeh (Ethiopian spiced clarified butter)
• 1 tbsptomato paste
• 1 tspsalt
• 4 pieceready-made injera

Method

1. 1

   Rinse the red lentils under cold water until the water runs clear, then set aside. Finely dice the onion, mince the garlic cloves, and grate the ginger.

2. 2

   Heat 2 tablespoons of niter kibbeh in a heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring frequently, for 8–10 minutes until deeply golden and softened — this caramelised base is key to the flavour.

3. 3

   Add the minced garlic and grated ginger to the pot and stir for 1 minute until fragrant. Add the tomato paste and stir for another minute to cook it out.

4. 4

   Add the berbere spice blend and stir continuously for 30 seconds, letting the spices bloom in the fat and coat the onion mixture.

5. 5

   Add the rinsed lentils and 2 cups of water. Stir well, bring to a boil, then reduce heat to medium-low. Simmer uncovered for 18–20 minutes, stirring occasionally, until the lentils are completely soft and the stew has thickened to a porridge-like consistency. Add a splash of water if it thickens too quickly.

6. 6

   Season with salt, taste and adjust berbere if needed. Stir in the remaining 1 tablespoon of niter kibbeh off the heat for a rich, glossy finish.

7. 7

   Lay 2 injera per person on a large plate or platter. Spoon the misir wot generously over the injera — the bread will absorb the stew. Serve immediately, tearing off pieces of injera to scoop the lentils.