Spicy Ethiopian red lentil stew misir wat

Name: Spicy Ethiopian red lentil stew misir wat
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 portions
Ingredients: 300 g red lentils; 2 pcs onion; 3 cloves garlic; 3 tablespoons sunflower oil; 2 tablespoons hot paprika; 1 teaspoon turmeric; 1 teaspoon ginger; 1 tablespoon tomato paste; 600 ml water; salt

Eduard LáskaSpicyMoroccan Cuisine x se líbilo

A spicy red lentil mash simmered in the fiery berbere blend sits among the cornerstones of Ethiopian cuisine. It cooks without a scrap of meat, yet still fills the belly thanks to its thick body and its warm layers of spice. In Ethiopia it is scooped by hand from spongy injera bread, while at home a plate of rice does the job. The color draws the eye from afar, deep rust from paprika and tomato. Even a complete beginner can pull it off.

Příprava: 10min

Vaření: 40min

CELKOVÝ ČAS: 50min

Step by step process

Preparing the Base

1
The base for misir wat starts with the onion. Finely chop it and saute in sunflower oil over medium heat for about 15 minutes, stirring now and then, until it turns golden and deeply caramelized. This patient step builds the sweet, savory foundation.
2
Add the crushed garlic, grated ginger, hot paprika and turmeric. Fry for two minutes, stirring constantly, until the spices bloom. Then blend in the tomato paste. Let it cook down for one more minute.

Cooking the Lentils

3
Stir in the well-rinsed red lentils and pour in 600 ml of water. Bring it to a boil. Lower the heat and simmer gently for 20 to 25 minutes, stirring now and then, until the lentils soften and start to collapse into a mush.
4
Season with salt to taste. Add a splash of water if the mixture looks dry, adjusting until the stew turns thick and porridge-like. Serve hot. Spoon it over injera or alongside steamed rice.