Misir wat (Ethiopian red lentils)

Ingredients

• 250 g red lentils
• 2 tbsp niter kibbeh or olive oil (for vegan)
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 2 tbsp berbere spice blend
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 1 tomato, chopped
• 500 ml vegetable stock
• Salt and pepper
• Injera, to serve

Method

1. Rinse the lentils until the water runs clear.
2. Melt the niter kibbeh (or heat oil) in a pan. Soften the onion for 8 minutes until golden.
3. Add garlic, berbere, cumin, turmeric. Stir 2 minutes.
4. Add lentils, tomato, stock. Bring to a boil, then simmer uncovered for 25-30 minutes until the lentils are very soft and the stew is thick and jammy.
5. Season with salt and pepper.
6. Serve hot on injera.

Tip: The stew should be thick — almost dry — not soupy. If it’s too wet, simmer longer. If too dry, splash in more stock.