Ingredients
Instructions
Prep ahead
- rinse red lentils until water runs clear; drain.
- mince onion; crush garlic.
- measure berbere spice; warm 2 cups water or broth.
- separate large injera rounds for serving.
Cooking steps
Melt niter kibbeh in saucepan over medium; sauté minced onion 5 min to deep golden.
Add garlic and berbere; cook 1 min, stirring, until aromatic.
Stir in lentils, crushed tomatoes, and 2 cups water; bring to gentle boil.
Reduce heat; cover and simmer 25 min, stirring occasionally, until lentils collapse into thick stew. add splash water if too dense.
Salt to taste. spoon misir wat onto center of injera; eat communal-style, tearing bread to scoop stew.
(active time ≈ 15 min | total ≈ 35 min)