Misir wot is an Ethiopian styled stew spiced with niter kibbeh and berbere.
Course Main Course
Cuisine Ethiopian
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 6
Calories 215kcal
Author Lizet Bowen
Ingredients
1cup red lentils
4 cupswater
1red onions, finely chopped
1tablespoon minced garlic
1tablespoon grated fresh ginger
2tablespoonsspiced butter (niter kibbeh)
1-½tablespoonsberbere
½teaspoonground black pepper
¼ teaspoonground black cardamom
¼ teaspoonground green cardamom
⅛teaspoonground cinnamon
⅛teaspoonground cumin
⅛ teaspoonground cloves
⅛ teaspoonground nutmeg
salt to taste
Instructions
In a medium saucepan, cook lentils with 4 cups of water. About 10 minutes or until soft. Don't drain.
Add the onions to a medium skillet over medium heat. Cook, stirring constantly, until water evaporates, about 10 minutes, taking care not to burn them. You may need to reduce the heat as the onions dry out. Add spiced butter and simmer on low for about 5 minutes. Add ginger, garlic, and spices. Simmer for 5 to 8 minutes, adding water if it starts sticking to the pan.
Add onion mixture to the lentils and simmer over low heat for about 10 minutes. Add water if necessary. It should have the consistency of a stew. Add salt to taste.
Notes
This keeps well in the freezer for up to 3 months. Or refrigerate for up to 5 days.