Misir wat

Ingredients

Quantities for 4 servings.

• 300 g Red lentils, rinsed
• 600 g Onions, very finely chopped
• 2 tbsp Berbere
• 5 clove Garlic
• 30 g Ginger
• 1 tbsp Tomato paste
• 80 ml Neutral oil
• 900 ml Water
• to taste Salt

Method

1. Cook the onion dry in a pot for thirty minutes over medium heat, stirring, until it becomes a dark paste.
2. Pour in the oil, add the garlic and ginger and cook three minutes.
3. Stir in the berbere and tomato paste and fry five minutes: the mixture darkens and turns fragrant.
4. Add the lentils, pour in the water and simmer twenty-five minutes, stirring, until the lentils fall apart.
5. Season at the end, cook it down to a porridge-thick stew and serve with injera or flatbread.