Missir Wat

Ingredients

• Onions

  Raw

  3 medium or 330g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Berbere Seasoning

  Frontier

  5 tsp or 15g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  ¾ cup or 180g

• Water

  Plain, clean water

  3 cup or 710g

• Lentils

  Raw

  2 cup or 384g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  1 tbsp or 9g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Warm a large heavy pot over medium heat. Add 1 teaspoon of the oil and the onions; cook, stirring often, until softened and translucent, 6–8 minutes.
2. Pour in the remaining oil and cook the onions 2–3 minutes more. Stir in the berbere and cook 30–60 seconds until fragrant.
3. Add the diced tomatoes along with a few spoonfuls of their juices; stir to combine.
4. Stir in 3 cups water and bring to a gentle boil. Add the rinsed lentils, reduce heat to a steady simmer, and cook, stirring occasionally, until the lentils are mostly tender, 20–25 minutes. Add more water as needed to maintain a stew-like consistency.
5. Stir in the ginger, garlic, and a pinch of salt. Continue simmering until the lentils are fully soft and the flavors meld, 10–20 minutes more, adjusting water and salt to taste.