4 Servings 60 min Cook
3 Medium (2-1/2" dia) Onions
1/2 Cup Olive Oil
5 Tsp Berbere Seasoning
3/4 Cup Tomatoes
3 Cup Water
2 Cup Lentils
1 Tbsp Ginger Root
1 Tbsp Garlic
1 Dash Salt
In a large stock pot, cook the onions in 1 tsp of the oil on medium/medium-high heat for several minutes, stirring frequently, until they begin to soften and turn translucent.
Add the oil and cook for a few more minutes before adding the berbere.
Add the berbere and allow the ingredients to simmer together for several minutes (berbere should always have plenty of time to cook before other ingredients are added).
Add the tomatoes and several spoonfuls of the tomato juice and stir.
Add three cups of water and bring to a boil.
Add the rinsed lentils and stir to combine all the ingredients.
Turn the heat to low-medium and simmer, but keep a close eye on the lentils- if the liquid has been absorbed before the lentils have softened, add more water as needed and continue cooking on low heat.
Add the ginger, garlic, and salt; stir well, and continue simmering until the lentils are completely tender.
Recipe inspired by: https://theberberediaries.
wordpress.
com/2009/02/07/recipe-missir-wat/
