Ingredients
Equipment
Method
- Start by melting 3 tablespoons of niter kibbeh in a medium stock pot over medium heat. The aroma of the melted butter will fill your kitchen with warmth.
- Add the finely diced onion, stirring them gently as they begin to soften. Cook for about 8 to 10 minutes until they turn golden brown. This caramelization gives a lovely sweetness to the dish.
- Next, incorporate the garlic and chopped tomato into the pot. Stir them in along with 3 tablespoons of tomato paste and 1 tablespoon of berbere. Cook this mixture for 5 to 7 minutes, allowing the flavors to meld together. Keep an eye on it to prevent burning.
- Now it's time to add the star of the show: the rinsed red lentils. Toss them into the pot with the remaining 1 1/2 cups of chicken broth and 1 teaspoon of salt. Stir well to combine the ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot to let the lentils simmer for about 40 minutes. The lentils should become soft and absorb all the flavors from the broth and spices.
- Once the lentils are tender, add in the last tablespoon of niter kibbeh and berbere. Stir everything together and let it simmer for a couple more minutes to enhance the flavors further. Taste and adjust the salt as necessary.
- When it’s done, remove the pot from the heat and let it cool slightly. Serve your Misir Wat warm, ideally with Ethiopian injera. This traditional flatbread is perfect for scooping up the lentils and adds to the overall experience.
Notes
Tips and tricks: Store leftovers in the fridge for up to 5 days. For a vegetarian option, use vegetable broth instead of chicken broth.