Red Lentil Misir Wot

A rich and aromatic Ethiopian-inspired stew featuring tender red lentils simmered in a complex, mildly spiced tomato and onion base, served with fluffy basmati rice and fresh collard greens.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 3
• Cuisine: Ethiopian
• Difficulty: Medium
• Cost: $3.40/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• boil
• comfort food
• healthy
• savory

Ingredients

• 1 cup red lentils (rinsed)
• 3 tablespoon olive oil
• 1 yellow onion (large, finely chopped)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon fenugreek powder
• 6 ounce tomato paste
• 3 cup vegetable broth
• 1 cup basmati rice (uncooked)
• 2 cup water
• 8 ounce collard greens (stems removed, chopped)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Rinse the red lentils thoroughly until the water runs clear. Set aside.
2. Cook 1 cup basmati rice according to package directions with 2 cups water and 1/4 teaspoon salt. Keep warm.
3. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the finely chopped yellow onion and cook, stirring occasionally, until deeply golden brown and caramelized, about 10-12 minutes.
4. Add the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
5. Stir in the ground cumin, ground coriander, turmeric powder, and fenugreek powder. Cook for 30 seconds, stirring constantly.
6. Add the tomato paste and cook, stirring for 2-3 minutes, allowing it to slightly darken and deepen in flavor.
7. Stir in the rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are very tender and the stew has thickened.
8. While the stew simmers, heat 1 tablespoon olive oil in a separate large skillet over medium heat. Add the chopped collard greens and cook until tender-crisp, about 5-7 minutes. Season with a pinch of salt and pepper.
9. Season the misir wot with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste. Serve the misir wot hot alongside the basmati rice and sautéed collard greens. Garnish with fresh cilantro if desired.

Notes

The deeply caramelized onions are key to the rich flavor of this dish, so take your time with that step.

Nutrition (per serving)

• Calories: 500
• Protein: 24.5 g
• Carbohydrates: 81.3 g
• Fat: 11.2 g
• Fiber: 19.8 g
• Sodium: 760 mg
• Saturated Fat: 1.8 g
• Sugar: 10.5 g