Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, misr wot (ethiopian red lentil stew - vegan). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Misr wot (Ethiopian red lentil stew - vegan) is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Misr wot (Ethiopian red lentil stew - vegan) is something which I’ve loved my whole life.
One of Ethiopia's most famous vegetarian dishes, Misir Wat showcases lentils unlike anything else, the incredible flavor will blow you away! The flavor is simply out of this world! Vegetarian-friendly and so delicious that even devout carnivores won't miss the meat! The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked.
To get started with this particular recipe, we have to prepare a few components. You can have misr wot (ethiopian red lentil stew - vegan) using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Misr wot (Ethiopian red lentil stew - vegan):
- Make ready 1-2 T olive oil
- Take 1 c diced yellow onion
- Get 6 cloves garlic, minced
- Take 1.5 T berbere spice powder
- Prepare 1 c diced tomatoes (or 1 large tomato diced)
- Get 1 c red lentils
- Make ready 3 c vegetable stock
If you would to further support and help us. Misir Wot is an Ethiopian lentil stew made by cooking lentils in clarified butter, Ghee, & 'Berbere' spice blend. I cook this stew using red lentils in ghee and season it with the 'Berbere' Ethiopian spice blend. This popular spice blend provides a distinctive earthy, tangy and slightly spicy flavor to.
Steps to make Misr wot (Ethiopian red lentil stew - vegan):
- Set pressure cooker to sauté and cook onion 3-5 min until starts to soften, then add garlic and cook for a minute more. Add 1 T berbere, tomato, lentils, and stock. Stir well.
- Lock lid. Set to high pressure and clock for 10 min.
- Add remaining berbere powder to taste.
I cook this stew using red lentils in ghee and season it with the 'Berbere' Ethiopian spice blend. This popular spice blend provides a distinctive earthy, tangy and slightly spicy flavor to. Continuing my Ethiopian theme from last week, here is another recipe from their vegan cuisine. Misir Wot, is a creamy (yet creamless) and spicy red lentil dish. It is almost exactly the same as Indian dal, except for the addition of "berbere" seasonings.
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