Ethiopian Misir Wat with Red Lentils and Berbere Spice

1. 1

   Rinse red lentils under cold water until the water runs clear, then set aside.

2. 2

   In a pot, heat olive oil over medium heat, then sauté chopped onions until translucent.

3. 3

   Add minced garlic and grated ginger to the pot, stirring for an additional 2 minutes.

4. 4

   Stir in Berbere spice, salt, and black pepper, cooking for 1 minute to enhance flavors.

5. 5

   Pour in vegetable broth and add the rinsed lentils, bringing the mixture to a boil.

6. 6

   Reduce heat to low and simmer for about 25 minutes, stirring occasionally until lentils are soft.

7. 7

   Finish with lemon juice and chopped cilantro, stirring well before serving.

Per serving