Red Meat Allergy Friendly Vegan Ethiopian Misir Wat

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Red Meat Allergy Friendly Vegan Ethiopian Misir Wat

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Ingredients

4 servings

1 cup red lentils, rinsed
Bob's Red Mill Red Lentils - 27 Oz Vitacost Red Lentils - Non-GMO Simple Truth Organic® Red Lentils Kroger Red Lentils Cadia Red Lentils, Organic 16 Oz
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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)

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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Red Meat Allergy Friendly Vegan Ethiopian Misir Wat

Red Meat Allergy Friendly Vegan Ethiopian Misir Wat | Fig App