misir wot

Method

Heat the oil in a large heavy-bottomed pot over medium heat and add the chopped onions, cooking without stirring for 5-7 minutes until they soften and begin to release their juices. Add the garlic and ginger, cooking for another 2 minutes until fragrant, then stir in the berbere spice blend and tomato paste, mixing well for 1 minute to toast the spices. Rinse the red lentils thoroughly under cold water, then add them to the pot along with the water, salt and pepper, stirring well to combine. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are completely broken down and the wot has thickened into a rich, porridge-like consistency. The oil should rise to the surface slightly, and the flavour should be deep and warming. Serve hot on injera bread or with rice.