Misr Wot

Ethiopian food is one of those cuisines that is perfect for vegans...there is so much delicious choice that is already vegan. At an Ethiopian restaurant you can usually get a wonderful family-style sampler of several veggie or lentil based spicy or mild served on a large piece of injera. You scoop up the dishes with even more injera! One of my favorite dishes is misr wot, or berbere spiced lentils. I picked up some berbere spice powder recently at a bulk spice store and decided to try my hand. The only thing missing from my meal was the injera...I have yet to be ambitious enough for the multi-day recipe that involves fermentation! I hope to try one day soon.

Misr Wot
1.5 C lentils (rinsed with cool water, drained)
1.5 C veg broth
1 C water
1/2 can tomato paste
4 shallots (minced)
6 garlic cloves (minced)
2 Tbsp berbere spice
fresh ground black pepper

1. In a medium saucepan heat about 2 tsp EVOO to medium. Add shallots and garlic until beginning to brown, stirring frequently. Add black pepper.
2. Add tomato paste and berbere. Stir until well combined ~3 minutes. Make sure it doesn't burn.
3. Add lentils, broth and water. Stir. Bring to a boil and then immediately bring to a low simmer. Simmer for ~45 minutes or until lentils are very tender. Add more broth if it gets dry.
4. Serve with injera if you have it. I used garlic naan!