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Misir Wat

Name: Misir Wat
Prep time: PT15 minutes
Cook time: PT45 minutes
Total time: PT1 hour
Yield: 6
Cuisine: Ethiopia
Ingredients: 300 g Red lentils; 3 medium Yellow onions; 3 tbsp Berbere spice blend (Adjust to your spice preference. Berbere is a complex Ethiopian spice mix.); 2 tbsp Tomato paste; 4-6 cloves Garlic; 1 inch piece Fresh ginger; 4 cups Water or vegetable broth (More may be needed to reach desired consistency.); to taste undefined Salt

Ethiopian Spiced Red Lentils

A deeply flavorful and aromatic Ethiopian red lentil stew, known as Misir Wat. This dish is a staple, particularly during fasting periods, and is characterized by its vibrant red hue and warming spices. It's surprisingly quick to make and incredibly satisfying.

準備時間15 minutes

調理時間45 minutes

合計時間1 hour

分量6

難易度Easy

2件の編集· Feb 8

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🧂 材料

300 g Red lentils
3 medium Yellow onions
3 tbsp Berbere spice blend(Adjust to your spice preference. Berbere is a complex Ethiopian spice mix.)
2 tbsp Tomato paste
4-6 cloves Garlic
1 inch piece Fresh ginger
4 cups Water or vegetable broth(More may be needed to reach desired consistency.)
to taste Salt

👨‍🍳 作り方

1
In a heavy-bottomed pot or Dutch oven, add the finely chopped onions. Cook over medium-low heat, stirring frequently, for about 20-25 minutes. The goal is to slowly sweat and caramelize the onions until they are very soft, translucent, and a pale golden color. This process builds a crucial flavor base.
⏱️ 20-25 minutes
2
Add the berbere spice blend and tomato paste to the softened onions. Stir well and cook for another 5 minutes, stirring constantly. This step toasts the spices and cooks the tomato paste, deepening their flavors and releasing their aromas. The mixture should become fragrant and slightly darker.
⏱️ 5 minutes
3
Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant. Then, add the rinsed red lentils and the water (or vegetable broth). Stir everything together to combine.
⏱️ 1-2 minutes
4
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently. Cook for 30-40 minutes, stirring occasionally to prevent sticking, until the lentils are completely tender and have broken down, creating a thick, stew-like consistency. Add more water or broth if the stew becomes too thick before the lentils are fully cooked.
⏱️ 30-40 minutes
5
Season the Misir Wat with salt to taste. Stir well and let it simmer uncovered for a final 5 minutes to allow the flavors to meld and the stew to reach your desired consistency.
⏱️ 5 minutes

調理履歴を記録する

💡 プロのコツ

✓The slow, oil-free cooking of the onions is key to the authentic flavor and texture of Misir Wat.
✓Berbere provides the signature deep red color and complex heat. Use a good quality blend.
✓Misir Wat is traditionally served as part of a larger Ethiopian meal, often with injera (a sourdough flatbread).
✓For a smoother consistency, you can mash some of the lentils against the side of the pot with your spoon during the simmering process.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For a milder version, reduce the amount of berbere or use a milder chili powder and add other spices like paprika.
For a richer flavor, you can add a tablespoon of niter kibbeh (spiced clarified butter) at the end of cooking, though this makes it non-vegan.
Add a diced tomato along with the tomato paste for extra depth and a slightly different texture.