Herbaceous Ethiopian Misir Wot Wrap with Injera
This vibrant Misir Wot, a spicy lentil stew, is an Ethiopian delight wrapped in the soft and sour notes of Injera, perfect for lunch or dinner gatherings.
Preparation
Get these tasks done before you start cooking.
Marinating the Injera Batter
- 1
Combine Dry Ingredients
In a large bowl, combine Teff flour, all-purpose flour, salt, and yeast.
- 2
Add Water
Slowly add warm water and mix until smooth.
- 3
Fermentation
Cover and let it ferment overnight or at least 8 hours.
Preparing the Misir Wot
- 1
Sauté Onions
In a large pot, heat olive oil and sauté onions until translucent.
Tip: Use a heavy-bottomed pan for even cooking of lentils.
- 2
Add Aromatics
Add garlic and Berbere, stirring until fragrant.
- 3
Incorporate Tomato and Liquids
Stir in tomato paste and cook for 2 minutes before adding lentils and broth.
Tip: Ensure the lentils are fully covered by broth during cooking.
How to Make Herbaceous Ethiopian Misir Wot Wrap with Injera
Total time: 2 h 20 min · Yields 4 servings
- 1
Simmer the Lentils
Cook on low heat for 35-40 minutes, stirring frequently.
- 2
Cook the Injera
Pour batter in a heated non-stick pan and cook until holes form on the surface. No need to flip.
- 3
Whisk the Dressing
Combine chopped herbs, lemon juice, olive oil, salt, and pepper in a small bowl.
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