Ethiopian Red Lentil Stew (ምስር ወጥ) — Berbere-Spiced Fasting Wot

• 400 gsplit red lentils
• 450 gyellow onions (finely diced)
• 80 mlneutral oil (sunflower, canola, or other mild oil)
• 6 clovegarlic (finely minced)
• 2 inchfresh ginger (peeled and finely grated)
• 30 gtomato paste
• 30 gberbere spice blend
• 1 tspground turmeric
• 10 gfine sea salt
• 950 mlwater

Instructions

1. 1

   Place the red lentils in a fine-mesh sieve and rinse them under cool running water for 2 minutes, rubbing them lightly with your fingers. Drain well so the stew does not begin with excess surface starch and cloudy water.

2. 2

   Set a heavy 4 l pot over medium heat and add the diced onions without oil. Cook for 10 minutes, stirring every 60 seconds, until the onions soften, lose their raw smell, and begin to stick lightly to the bottom of the pot.

3. 3

   Add the neutral oil and stir it through the onions for 3 minutes so the onion base becomes glossy and sweet. Add the garlic and ginger, then cook for 2 minutes until fragrant but not browned.

4. 4

   Stir in the tomato paste, berbere, and turmeric, coating the onions evenly with the spices. Add 100 ml of the measured water and cook for 3 minutes, scraping the pot so the berbere blooms in the oil without scorching.

5. 5

   Add the rinsed lentils, 750 ml of the measured water, and the fine sea salt. Bring to a gentle boil, then reduce the heat to low and simmer uncovered for 25 minutes, stirring every 5 minutes to prevent sticking.

6. 6

   Add the remaining 100 ml water and mash the stew lightly with the back of a wooden spoon to thicken it while leaving some lentils intact. Simmer for 8 minutes more, until the texture is spoonable, glossy, and thicker than soup.

7. 7

   Turn off the heat, cover the pot, and let the misir wot rest for 10 minutes so the berbere and lentils settle into a rounded flavor. Stir once before serving and spoon it onto injera or into a shared serving bowl.