Spiced Red Lentil Stew (Misir Wot)

Step 1

Dice the onions finely and mince the garlic and ginger. Heat the vegetable oil in a large pot over medium-high heat until it shimmers, then add the onions and cook, stirring often, for 4-5 minutes until translucent and just beginning to brown.

Step 2

Add the minced garlic and ginger, stirring constantly for about 1 minute until fragrant. The mixture should become slightly darker and more aromatic.

Step 3

Reduce heat to medium and add paprika, cayenne pepper, cumin, cardamom, cloves, and turmeric. Stir continuously for 2-3 minutes to toast the spices and deepen their flavor, being careful not to burn them.

Step 4

Add the red lentils and water to the pot, stirring well to combine everything evenly. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently.

Step 5

Simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils are completely soft and have broken down into a thick, porridge-like consistency. The stew should coat the back of a spoon.

Step 6

Taste the stew and season with salt and black pepper as needed. If the texture is too thick, add a splash of water to reach your desired consistency, then serve hot on injera bread or with steamed rice.