Misir Wat Recipe

Rinse the split red lentils under cold running water until the water runs clear to remove excess starch.

In a large pot, combine the rinsed lentils and water. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low and simmer for 20-25 minutes, or until the lentils are soft and have absorbed most of the water. Stir occasionally to prevent sticking.

Add salt to taste and set aside.

In a separate pan, heat the vegetable oil over medium heat.

Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes.

Mince the garlic and ginger, then add them to the pan. Cook for another 2-3 minutes until fragrant.

Stir in the berbere spice blend and cook for an additional minute, stirring to combine the spices with the onion mixture.

Chop the carrots, green bell pepper, and potatoes into bite-sized pieces.

Add the chopped vegetables to the onion and spice mixture. Stir well to coat the vegetables with the oil and spices.

Cover the pan and let the vegetables cook for about 10-15 minutes, stirring occasionally until they are tender.

Once the vegetables are cooked, combine the lentils with the vegetable mixture in the large pot. Stir well to incorporate everything.

Let the stew simmer together for an additional 10 minutes to allow the flavors to meld. Adjust seasoning with additional salt if necessary.