Ethiopian Misir Wat
A spicy red lentil stew that works with leftover cooked lentils.
Ingredients
- 2 cups cooked lentils
- 1 onion
- 2 tbsp berbere spice
- 3 cloves garlic
- 1 tbsp tomato paste
- 2 cups vegetable broth
- 2 tbsp oil
Instructions
- 1
Sauté onion in oil until deeply browned.
- 2
Add garlic, berbere, and tomato paste, cook 2 minutes.
- 3
Add lentils and broth, simmer 20 minutes.
- 4
Serve with injera or flatbread.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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