Ethiopian Red Lentil Stew (Misir Wot)

Ingredients

• 400 g red lentils, rinsed
• 5 garlic cloves, minced
• Crusty sourdough bread, to serve
• 400 g chopped tomatoes
• 2 onions, finely diced
• 30 g fresh ginger, grated
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp chilli flakes
• 1 tsp ground turmeric
• 800 ml vegetable stock
• 1 tsp salt
• 3 tbsp coconut oil
• 2 tsp ground coriander
• 1 tsp ground fenugreek
• fresh coriander, to serve
• Fresh parsley, to serve

Method

1. Heat the coconut oil in a large heavy-based pot over a medium flame. Add the diced onions and grated carrot with a pinch of salt and cook, stirring regularly, for 14–16 minutes until deeply golden and beginning to caramelise at the edges.
2. Add the minced garlic and grated ginger and fry for 2 minutes until fragrant, then stir in the cumin, ground coriander, fenugreek, smoked paprika, chilli flakes, and turmeric. Toast the spices in the oil for 1 minute, stirring constantly — they should smell warm and slightly nutty.
3. Tip in the chopped tomatoes and stir well, scraping up any spice paste from the base of the pot. Simmer for 5 minutes until the tomatoes reduce and the oil begins to separate at the surface.
4. Add the rinsed red lentils and pour over the hot vegetable stock. Stir to combine, then bring to a rolling boil.
5. Reduce the heat to low, partially cover, and simmer for 25–30 minutes, stirring every 5 minutes, until the lentils are completely broken down and the stew is thick and cohesive. It should hold a soft trail when you drag a spoon across the base.
6. Taste and adjust the salt. If the stew is thicker than you like, stir in a splash of hot water and return to a simmer for 2 minutes.
7. Serve in deep bowls scattered with fresh coriander, with warm flatbread or rice on the side. To freeze: cool completely, portion into airtight containers, and store for up to 3 months.