Coconut Misir Wot
- Prep:
- 15 min
- Cook:
- 30 min
- Total:
- 45 min
- Yield:
- 4 servings
Coconut Misir Wot is a creamy twist on the classic Ethiopian lentil stew, enriched with coconut milk for a silky finish. Aromatic berbere spice and tender red lentils meld into a comforting, dairy-free dish. Serve with injera or rice for a satisfying vegan meal.
Ingredients
- 2 cup onion, finely chopped
- 2 tablespoon oil
- 2 clove garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoon berbere spice
- 2 tablespoon tomato paste
- 1 cup red lentils, rinsed
- 2 cup water
- 1 cup coconut milk
- 1 teaspoon salt
- 0.25 cup cilantro, chopped
Steps
- Heat oil in a pot over medium heat and sauté onion until golden.
- Add garlic, ginger, berbere, and tomato paste; cook until fragrant.
- Stir in lentils, water, and coconut milk; bring to a boil.
- Reduce heat and simmer, stirring occasionally, until lentils are tender and sauce is creamy, about 25 minutes.
- Season with salt, stir in chopped cilantro, and serve hot.