Misir Wat is one of Ethiopia’s most popular vegan dishes and the flavour is out of this world. Plus, it’s super simple and quick to make.
- 1 cup cayenne pepper
- 2½ tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground ginger
- 1 tbsp ground cloves
- 1 tbsp salt
- ½ tbsp ground cumin
- 1 tsp ground fenugreek
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- ½ tsp ground black pepper
- 2 red onions, finely diced
- 2 tomatoes, grated
- 2 tbsp berbere spice mix
- 1 tsp garlic, minced
- ½ tsp fresh ginger, grated
- 1 tbsp tomato paste
- 2 cups red lentils
- 2 cups water
- 4 pieces injera
- Combine all berbere spice mix ingredients together and store in airtight container until needed.
- Heat saucepan pot over medium heat and sauté onions without oil until translucent. Add tomatoes and cook until soft.
- Add berbere spice mix, garlic and ginger and stir. Add tomato paste and stir. Add the lentils and water and stir. Cover with lid and simmer stirring occasionally until lentils are cooked and dish is thick, about 20 mins.
- Add salt to dish, stir and serve with injera.
Serve with injera.
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