Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, berbere spiced lentil stew (misir wat) 🌱🌍🌶🌳. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Misir Wat (also Misir Wot) is one such example of a dish that truly excels in the vegetarian realm. A dish featuring red lentils, an abundantly available crop, Misir Wat is a staple dish throughout Ethiopia and one of the most popular vegetarian dishes in Ethiopian restaurants. Misir Wot is an Ethiopian lentil stew made by cooking lentils in clarified butter, Ghee, & 'Berbere' spice Earthy Ethiopian Red Lentil Stew.
Berbere spiced lentil stew (Misir Wat) 🌱🌍🌶🌳 is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Berbere spiced lentil stew (Misir Wat) 🌱🌍🌶🌳 is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have berbere spiced lentil stew (misir wat) 🌱🌍🌶🌳 using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Berbere spiced lentil stew (Misir Wat) 🌱🌍🌶🌳:
- Get 2 cups red lentils
- Make ready 1 thumb of ginger
- Take 1 onion
- Get 2 tablespoons berbere spice
- Prepare 3 cloves garlic
- Take 3 fresh tomatoes (or a tin of plum tomatoes
- Prepare 2 handfuls Spinach
- Make ready A few mint leaves
- Get 1 squeeze lemon
- Get to taste Salt and pepper
If you go to an Ethiopian restaurant you should find something on the menu that looks something like this dish, but it would be called misir wat, and it. This spicy Ethiopian dish is redolent of rich North African spices. Get the recipe and fresh spices needed at The Spice House. Add Berbere blend and paprika to create a paste.
Instructions to make Berbere spiced lentil stew (Misir Wat) 🌱🌍🌶🌳:
- Wash the lentils well and cook in plenty of water. Bring to the boil, skim the froth from the top (your lentils will be bitter if you don’t do this) and simmer for 10 minutes or until the lentils are soft.
- Chop the onions and grate the garlic and ginger. In a separate pan heat a little oil and cook until soft and a little sticky. Add the berebere spice and cook for a few minutes being careful that the spices don’t burn. You can add a little more oil or a splash of water if needed.
- Skin the tomatoes or add the tinned tomatoes and the spinach. Add the lentils and cook on a slow heat for another 15 minutes. I like to serve with rice, a few fresh mint leaves and a squeeze of lemon. You can also add any left over veg to this stew - potatoes and any greens work well.
- I served with rice but it goes well with a fermented flatbread.
Misir wat is a delicious and nutritious Ethiopian red lentil stew. It uses simple ingredients and is a great meal to have on busy weeknights. Recipes for a traditional Ethiopian meal - a speedy injera flatbread recipe + Misir Wat (lentil stew), Zigni Wat (spiced beef) & Gomen Wat (stewed spinach). The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked. The recipe for this version comes from an Ethiopean cook, Alemtshaye Yigezu, who cooked this dish for us while visiting her home.
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