Misir wot
Ethiopian Lentil Stew with Potatoes -- recipe from Natalie, Instant Pot adaptation pieced together from multiple sources.
Ingredients
- 1 cup Red Onion, finely chopped (about half a large onion)
- 4 Tablespoons Oil (can use ghee or butter if not vegan)
- 2 Roma Tomatoes, diced
- 1 Tablespoon Garlic, minced
- 1 teaspoon Ginger, minced
- 2 Tablespoons Berbere spice
- 2 small Yukon Gold Potatoes, diced
- 1/2 cup Red Lentils, rinsed
- Salt, to taste
- Lime or Lemon juice (optional)
- Fresh Cilantro / Coriander (optional)
Directions
Stovetop:
In a dry medium pot, saute the onions on medium low heat for five minutes. Add the oil and cook for two more minutes. Reduce the heat to low, add the berbere and simmer for five minutes, stirring occasionally.
Add tomatoes and continue to simmer for five more minutes. If the mixture begins to stick, add a little water at a time.
Add 1/3 cup of water and the lentils and increase the heat to medium. Cook for two more minutes, continuing to stir occasionally.
Add potatoes and cover with 1 1/2 cups of water. Cook for ten minutes and add garlic and ginger. Continue to cook for ten minutes or until potatoes are done. Salt to taste.
Can add citrus juice and top with chopped coriander/cilantro. Serve with injera or rice.
Instant pot:
On saute mode, cook the onions the same way, through the step with the berbere. Add the tomatoes and cook for another minute or two, then add 1 1/2 cups water, potatoes and lentils, stir and put the lid on the instant pot.
Cook on high pressure for 9 minutes, let steam release naturally and then add ginger, garlic, and salt. You can also add citrus juice and fresh cilantro before serving, if desired.
This stays nice on keep warm in the instant pot for quite a while - you can add water if it gets thicker than you'd like.
Serve with injera or rice.
