Lunch · Ethiopian
Red Lentil Misir Wat
Ethiopian red lentil stew with onions, tomato, garlic, ginger and chili.
- per serving
- 451 kcal
- Protein
- 25 g
- Total time
- 1 h 5 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
Rinse the 80 g of dried red lentils. Finely chop the 100 g of onion and the 6 g of garlic, grate the 7 g of ginger and chop the 150 g of tomato.
Heat the 12 g of oil in a saucepan. Cook the onion for 15 minutes over low heat with 30 ml of water, stirring regularly, until very soft.
Add the garlic, ginger, the 1 g of cayenne pepper, 1 g of sweet paprika, 0.5 g of ground coriander, 0.2 g of ground fenugreek and a small pinch of cinnamon. Stir for 1 minute without burning the spices.
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