Ethiopian lentils with Berbere (Misir Wat)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is fresher and can be cheaper.

Rinse the red lentils under cold water until the water runs clear.

Chop the carrots, onions, and garlic cloves.

In a pot, heat some oil over medium heat and sauté the onions and garlic until translucent.

Add the chopped carrots and continue to sauté for a few more minutes.

Stir in the Berbere spice mix and cook for another minute to release the flavors.

Add the rinsed lentils and enough water to cover them. Season with salt and black pepper.

Bring to a boil, then reduce the heat and simmer until the lentils are cooked and tender, about 20-25 minutes.

Serve with flatbread or injera, and garnish with fresh coriander if desired.

Cooking Techniques

Spice Level:

Dietary