Ethiopian Messer Wot - Red Lentil Stew

Get ready for a bowl of pure, cozy comfort with a kick! Messir Wot is rich, garlicky, and warmly spiced with berbere—Ethiopia’s legendary red pepper blend. It’s vegan, packed with protein, and begging to be scooped up with injera or rice. One spoonful and you’ll be hooked. Make a big pot—it tastes even better the next day.

Messer Wot - Ethiopian Red Lentil Stew

INGREDIENTS

2 red onions, roughly chopped

2 white onions, roughly chopped

6 cloves garlic

1 knob fresh ginger, peeled and sliced (about 2 teaspoons)

1/2 cup oil

1 (6-ounce) can tomato paste

1/2 cup water, plus more as needed

1/4 cup berbere

1 teaspoon salt

2 cup red lentils, rinsed

METHOD

Step 1: In a food processor, puree the 4 onions onions, 6 cloves garlic and 2 teaspoons fresh ginger until smooth.

Step 2: In large pan, heat 1/2 cup oil and sauté the onion-garlic-ginger in oil; cook until soft, stirring occasionally; about 10-15 minutes.

Step 3: Add 6 ounces tomato paste, ½ cup water, 1/4 cup berbere and 1 teaspoon salt; cook for 15 minutes while stirring; reduce heat.

Step 4: Add 2 cups red lentils to pan; stir and bring to a boil. Cover and simmer the lentils, stirring occasionally for 20 minutes until the lentils are soft. Add water as needed to prevent the lentils from drying up and the pan from scorching (up to 4 cups water total).

Step 5: Add additional salt to taste, if desired. Serve with injera or rice.