Misir wat — red lentils with berbere
Soft red lentils with tomato, spiced butter and berbere.
Active time25 min
Cooking1 h
Total1 h 15 min
Add to my week
Loading your week…
Ingredients
- 3 garlic cloves
- 1 onion
- 1 tomato
- 4 tbsp niter kibbeh, Ethiopian spiced clarified butter
- 2 and a half cups of prepared chicken stock
- 3 tbsp tomato purée
- 1 cup of dried red lentils
- 1 tsp salt
- 2 tbsp berbere spice blend
Preparation
Peel and finely chop the onion and garlic. Wash and chop the tomato. Heat 3 tbsp of niter kibbeh in a saucepan. Brown the onion over medium-high heat for 10 min. Add the garlic, tomato, tomato paste and 1 tbsp of berbere. Cook for 5 min, stirring and avoiding burning.
3 garlic cloves1 onion1 tomato4 tbsp niter kibbeh, Ethiopian spiced clarified butter3 tbsp tomato purée2 tbsp berbere spice blend- knife
- chopping board
- saucepan
- spoon
Rinse the lentils. Add with the stock and salt. Bring to the boil, cover and simmer gently for 40 min, stirring occasionally, until very soft. Stir in the reserved 1 tbsp of niter kibbeh and 1 tbsp of berbere. Simmer for another 2 min and serve hot.
2 and a half cups of prepared chicken stock1 cup of dried red lentils1 tsp salt- colander
- saucepan with lid
- spoon
Allergens
- Celery
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration