2cupsred lentils, rinsed and sorted (I prefer split lentils, but you can use whole)
Preheat a large pot over medium heat, then add the onions. Cook the onions until they start to become translucent and brown. If the onions begin to stick, add water a tablespoon at a time.
Add the garlic, ginger, turmeric, cardamom, cinnamon, and nutmeg. Stir to coat everything in the spices for about 30 seconds to a minute.
Immediately, add ½ cup of water to deglaze the pan.
Add the tomatoes and allow them to cook and break down for another 10 minutes.
Add 2 cups of lentils, 4 cups of water, and 2-3 tablespoons of the Berbere spice blend. Mix everything, cover the pot, and allow the lentils to simmer until they are tender (15-20 minutes). Add more water, ½ cup at-a-time if the lentils are not tender after the liquid is absorbed.
Season with salt and pepper if desired.
This recipe calls for split red lentils. They cook faster and have a creamier texture than whole red lentils. If you use whole lentils, allow an additional 10-15 minutes (or more) of cooking time. Monitor the water and add more if needed. Cook until the lentils are tender.
We highly recommend a homemade Berbere spice blend. You’ll need a spice grinder and a skillet for the whole spices. It makes enough for this recipe, several Ethiopian dishes, or another Ethiopian red lentil stew.
To make this in the Instant Pot, cook the lentils on High Pressure for 5 minutes with 15 minutes of natural pressure release (NPR).
Keywords: misir wot, misir wat, Ethiopian lentils,