Breastfeeding Friendly Vegan Ethiopian Misir Wat
Total time1 hr 10 min
Prep time15 min
Cook time55 min
4.9(28)
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Learn more →Ingredients
4 servings
- 1 cup red lentils, rinsed
- 3 tbsp coconut oil
- 2 medium yellow onions, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp berbere spice blend
- ½ tsp ground turmeric
- 2 tbsp tomato paste
- 3 cups vegetable broth
- ½ tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- injera or cooked rice, for serving (optional)
- fresh cilantro or flat-leaf parsley, roughly chopped, for serving (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the diced onions and cook, stirring occasionally, until deeply softened and golden brown, about 20–25 minutes. Reduce the heat if the onions begin to scorch at the edges.
- 2
Add the garlic and ginger to the pot and cook, stirring constantly, until fragrant, about 1 minute.
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