Misir Wat

Zutaten

• 1 1/2 cups dry red lentils
• 2 tablespoons oil
• 1 red onion
• 2 cloves garlic
• 2 teaspoons ginger
• 1 tomato
• 1 tablespoon tomato paste
• 1 tablespoon berbere spice mix
• 3 cups water
• 2 teaspoons stock powder
• 1 teaspoon salt

Zubereitung

1. Rinse lentils under the tap until water is clear. Soak lentils covered with water in a bowl.
2. Cut onion, garlic, ginger and tomato small.
3. Heat oil in a pan with medium heat. Add onion. Cook for 10 minutes.
4. Add garlic, ginger, tomato, tomato paste and berbere spice mix. Cook for 5 minutes, adding a small amount of water if it is too dry.
5. Rinse and drain lentils.
6. Add lentils, 3 cups water, stock powder and salt to the pan. Stir well.
7. Turn heat to high until boiling.
8. Turn heat down to low. Simmer lentils for 10-12 minutes. The lentils should be soft but not mushy and still hold their round shape.
9. Serve with injera bread. Delicious when served with other Eritrean/Ethiopian vegetable dishes. • Misir wat is a common dish in Ethiopia and Eritrea. It is often enjoyed with other separate vegetable dishes with pumpkin, beans, carrot and potato. • Misir wat tastes better after cooling in the fridge overnight. It can be frozen for 6 months. • Injera is a spongy, tangy flatbread/pancake that is made from teff flour. It is used to scoop up the misir wat, so there is no need for cutlery. You can serve misir wat with other flatbread or rice. • Berbere is an Ethiopian/Eritrean hot spice mix.