Ethiopian Injera with Misir Wot (Red Lentil Stew)
The spongy, tangy flatbread of Ethiopia serves as both plate and utensil. Misir wot is a warmly spiced red lentil stew that’s perfect for scooping.
Ingredients
- Quick Injera: 1 cup teff flour, 1 cup all-purpose flour, 2.5 cups water, 1/2 tsp salt, 1 tsp baking powder, 2 tbsp apple cider vinegar
- Misir Wot: 1.5 cups red lentils, rinsed
- 2 large onions, finely diced
- 3 tablespoons vegetable oil
- 3 tablespoons berbere spice blend
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon tomato paste
- 3 cups water
- Salt to taste
Instructions
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1
Quick injera: Whisk teff flour, all-purpose flour, water, salt, vinegar, and baking powder until smooth (the consistency of thin crêpe batter). Let rest 15 minutes.
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2
Heat a non-stick skillet over medium heat. Pour batter in a thin spiral from the outside in, covering the pan. Cover and cook 1-2 minutes until the surface is set and full of tiny holes. Do not flip. Remove and repeat. Stack injera with parchment between layers.
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3
Misir wot: In a heavy pot, cook diced onions over medium heat without oil, stirring often, until they dry out and begin to brown, about 10 minutes. Add oil, then stir in berbere spice and cook 2 minutes until fragrant.
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4
Add garlic, ginger, and tomato paste. Cook 1 minute. Add lentils and water. Bring to a boil, then reduce to a simmer. Cook for 25-30 minutes, stirring occasionally, until lentils are completely soft and the stew is thick. Season with salt.
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5
Serve misir wot spooned onto a large piece of injera, with extra injera pieces on the side for scooping.
