Spicy Ethiopian Lentil Stew
1 Medium Onion, chopped
3-4 cloves, garlic, minced
2 TBSP fresh ginger, grated
2 TBSP Local Spicery Berbere Blend
4 cups vegan broth or water*
1½ cups, red lentils
14z can salt-free organic tomatoes, diced
3 carrots, sliced ¼” on the bias
3 TBSP, salt-free tomato paste
* Try adding 1 TBSP of dried, milled vegetables like onion powder, mushroom powder, or sun-dried tomato powder per cup of water for an instant vegan broth
Sautee onion until soft and translucent (about 5 minutes), add garlic, ginger, and spice for an additional minute. Add tomatoes, tomato paste, broth, lentils, carrots and vegetables. Cook until lentils and potatoes are soft, 30 – 45 minutes.
Serve over rice or with flat bread.
One thought on “Misir Wot”
I made this tonight with extra veggies and garbanzos like you showed on the YT video. We absolutely love it and expect it to be a regular in our favorites rotation. Thanks for making Ethiopian food available to us again. We also love how your pepperoni spice makes our homemade vegan seitan pepperoni pizza taste like our old favorite heart-killing version. Thanks.