Misir Wat
Dinner · Ethiopian · Ready in 35 min · Serves 2
Ethiopian red lentil stew with warming spices, iron-rich and perfect for fasting days.
Per serving
- Calories
- 250
- Protein
- 12 g
- Carbs
- 32 g
- Fat
- 6 g
- Fibre
- 8 g
Vitamins and minerals, % of a day’s needs
- Iron49%
- Vitamin D0%
- B120%
- Zinc48%
- Magnesium35%
- Omega-310%
- Folate45%
- Calcium7%
- Potassium24%
- Vitamin C9%
- Vitamin A11%
- Riboflavin19%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 200 g Red lentils
- 200 g Onions
- 3 Garlic cloves
- 10 g Ginger
- 1.5 tbsp Berbere spice
- 2 tbsp Vegetable oil
- 500 ml Water
- 1 tbsp Tomato paste
Method
- 1
Rinse red lentils under cold water until water runs clear. Dice onions finely. Mince garlic and ginger.
- 2
Heat oil in a large pot over medium heat. Add diced onions and cook for 5 minutes until softened. Add garlic and ginger, cook for 1 minute until fragrant.
- 3
Stir in berbere spice and tomato paste, cooking for 1 minute until the oil turns reddish-brown and fragrant.
- 4
Add rinsed red lentils and water to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 18 minutes, stirring occasionally, until lentils break down into a thick paste.
- 5
Taste and adjust salt and spice. Serve hot with injera bread or rice, garnished with fresh cilantro if desired.
