Misir Wot

Ingredients

• 2 pcs Red Onion
• 4 pcs Garlic
• 1 tbsp Ginger
• 1 cups Red Lentils
• 4 tbsp Butter
• 1 tbsp Olive Oil
• 0.5 tsp Turmeric
• 0.5 tsp Fenugreek
• 0.25 tsp Cardamom
• 1 tsp Oregano
• 2 tbsp Berbere
• 1 tbsp Tomato Paste
• 1.5 tsp Kosher Salt
• 1 pcs Lemon
• 4 pcs Injera
• 2.5 cups Water

Method

1. Finely dice {red_onion}, mince {garlic} and {ginger}, and keep them separate so the onion can dry-cook evenly and the aromatics do not scorch later.
2. Rinse {red_lentils} under cold water until it runs mostly clear, then drain well so the stew cooks up clean and not muddy.
3. In a small saucepan over low heat, melt {butter} with {olive_oil}, then add {garlic}, {ginger}, {turmeric}, {fenugreek}, {cardamom}, and {oregano}. Simmer gently until deeply fragrant, stirring occasionally, then strain if you want a smoother finish. This builds the aromatic fat that gives the stew its signature depth.
4. In a wide heavy pot over low heat, add {red_onion} with a generous pinch of {kosher_salt} and cook without fat or water, stirring often, until the onion turns soft, dry, and deeply caramelized with no raw bite. This slow dry-cooking is the foundation of proper wot.
5. Return the pot to low heat and stir in the infused {butter} and {olive_oil}. Add {berbere} and {tomato_paste}, blooming them briefly until dark, glossy, and fragrant, then stir in the reserved {garlic} and {ginger}. Add a splash of {water} to loosen any sticky fond and season again with {kosher_salt}.
6. Stir {red_lentils} into the pot to coat in the spice base, then add the remaining {water}. Bring to a gentle simmer over low heat, season with {kosher_salt}, and cook uncovered, stirring often, until the lentils collapse into a thick silky stew. Reduce before adding more liquid so the flavor stays concentrated.
7. Taste and adjust with more {kosher_salt} if needed, then squeeze in {lemon} off the heat to brighten the rich spice. Let the stew sit briefly until glossy and spoonable.
8. Spoon the hot misir wot over {injera} and serve immediately with extra torn {injera} for scooping.