Ethiopian Misir Wat with Teff Flatbread

Ingredients

• 1 1/2 cups red lentils
• 3 tbsp neutral oil or plant-based butter
• 2 large onions, very finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 tbsp berbere
• 2 tbsp tomato paste
• 3 cups vegetable stock or water
• 4 pieces teff or other flatbread
• 1 lime, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Put the diced onions in a heavy pot over medium-low heat with no fat and cook them dry for 10 minutes, stirring, until they release their water and collapse.
2. Cooking the onions dry before any oil goes in is the foundation of a wat. It gives the stew its body and its deep, sweet base.
3. Add the oil and cook for 10 minutes more, stirring often, until the onions are soft and deep golden but not crisp.
4. Add the garlic and ginger for 1 minute, then the berbere. Stir it over low heat for 2 full minutes so the spice toasts in the fat; raw berbere tastes harsh and dusty.
5. Stir in the tomato paste and cook for 2 minutes until it darkens to brick red.
6. Rinse the lentils until the water runs clear, add them with the stock, and bring to a simmer.
7. Cook uncovered for 25 to 30 minutes, stirring every few minutes and scraping the base, until the lentils have completely broken down and the wat is thick enough that a spoon leaves a clear channel.
8. Season with salt, loosen with hot water if it stiffens, and serve with the flatbread for scooping, the cilantro, and lime wedges.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.