Misir Wot with Injera

Ingredients

Quantities are for one portion.

• 1 tbspberbere spice blend
• 10 gfresh ginger, minced
• 1injera (Ethiopian flatbread, approx 150g)
• 1 tbsptomato purée (paste)
• 300 mlvegetable stock
• 1onion, finely diced
• 80 gdried red lentils
• 1 tbspniter kibbeh (or clarified butter/ghee)
• 2garlic cloves, minced

Method

1. Heat the niter kibbeh in a pot over medium-low heat, then add the diced onion and cook slowly until deeply caramelized and sweet.
2. Stir in the minced garlic, ginger, and berbere spice blend, toasting the spices for a minute until highly fragrant.
3. Add the tomato purée and the dried red lentils, stirring to coat the lentils in the spiced butter.
4. Pour in the vegetable stock and bring the mixture to a gentle simmer.
5. Cover the pot and cook for thirty to forty minutes, stirring occasionally and adding a splash of water if needed, until the lentils have broken down into a thick, rich stew.
6. Spread the large injera flatbread on a serving plate and ladle the hot misir wot generously into the center for communal eating.