← Nouns Cooking · West & East African

Ingredients

• 1 large onion, very finely chopped
• 3 tbsp niter kibbeh (or oil for vegan)
• 3 cloves Garlic, minced
• 2 cm piece Ginger, grated
• 2 tbsp Berbere
• 2 tbsp Tomato purée (paste)
• 1 Tomato, finely chopped
• 250 g Red lentils, rinsed
• 750 ml vegetable stock or water
• 1 tsp Salt

Method

1. Cook the onion in a dry saucepan over medium heat for 8–10 min, stirring often, until soft and starting to colour.
2. Add the niter kibbeh, garlic and ginger and cook for 2 min.
3. Stir in the berbere and tomato paste and cook for 2–3 min until dark and fragrant, then add the chopped tomato and cook for 3 min more.
4. Add the lentils and stock and bring to the boil. Lower the heat and simmer, partly covered, for 25–30 min, stirring often so it does not stick, until the lentils have broken down into a thick stew. Add a splash of water if it gets too thick.
5. Season with the salt, taste, and stir in a little extra niter kibbeh or berbere if you want it richer or hotter. Serve with injera or flatbread.

Tips

• For a vegan misir wat, swap the niter kibbeh for oil with a pinch of cardamom and fenugreek.
• Leftovers thicken in the fridge; loosen with water as you reheat.

Sources

Written in our own words after cross-checking these recipes:

The Daring Gourmet 196 flavors