Misir Wat (Ethiopian Red Lentil Stew) with Quick Teff Injera

Misir Wat

• 1.5 cups dried red lentils, rinsed
• 1 red onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp berbere spice blend
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 3 cups water or low-sodium vegetable broth
• to taste salt

Quick Teff Injera

• 1 cup teff flour
• 1.5 cups water
• 1 pinch salt
• 1 tsp olive oil for cooking

Misir Wat

1. Heat olive oil in a pot and cook the onion over medium heat until deeply softened, about 10 minutes.
2. Add garlic and ginger, cooking for 2 minutes until fragrant.
3. Stir in berbere spice and tomato paste, cooking for 2 minutes.
4. Add the rinsed lentils and water or broth; bring to a boil.
5. Reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils break down into a thick stew.
6. Season with salt to taste.

Quick Teff Injera

1. Whisk teff flour, water, and salt into a thin, smooth batter and let rest 10 minutes.
2. Heat a lightly oiled nonstick skillet over medium heat and pour a thin layer of batter, swirling to coat.
3. Cover and cook for 2-3 minutes until bubbles form and the surface looks dry; do not flip.
4. Repeat with remaining batter, stacking the flatbreads as they finish.
5. Serve the misir wat over or alongside the warm injera.