By Mick Spillane
The warm flavors of Ethiopia are unique. This vibrant stew is spiced with aromatic flavors that will welcome you to Ethiopia, as your palate embarks on a flavor adventure.
1½ cup Red lentils
2 cup Water
1 large Onion; finely chopped
2 tbsp. Olive oil; more or less
2 Cloves garlic; minced
2 tbsp. (or more) Berbere mix
For Misir Wot, cook 1 ½ cups red lentils in 2 cups water for about a 30 minutes. Then, sauté a large finely chopped onion in a couple tbsp. olive oil in a large skillet until clear. Add a couple minced cloves of garlic, sauté a little more, and then put in 2 tbsp. Berbere mix, and a little water to keep it from sticking. Add the cooked lentils, and cook everything on low until the lentils completely disintegrate—about 30 minutes. If you prefer the dish to look red rather than yellowish, sprinkle in some sweet paprika at the end.