Misir Wat

Method

1. 1

   Rinse the lentils through a few changes of water until it runs clear. Do not soak them; they cook soft quickly on their own.

2. 2

   In a saucepan over medium heat, melt the niter kibbeh or warm the oil, then add the onion. Cook it slowly, stirring, for 15 to 20 minutes until soft, sweet, and pale golden. This unrushed onion is the quiet secret to good misir wat.

3. 3

   Add the garlic and 1 tablespoon of the berbere, along with the tomato and tomato paste if using. Cook 5 to 7 minutes, stirring, until the berbere smells toasted rather than dusty. Add a splash of water if it threatens to catch.

4. 4

   Stir in the lentils to coat them in the sauce, then pour in the water or stock and add the salt.

5. 5

   Bring to a boil, then lower to a gentle simmer. Cover and cook about 30 to 40 minutes, stirring now and then, until the lentils break down into a soft, creamy stew. Add a little more liquid if it thickens too fast.

6. 6

   Stir in the last tablespoon of berbere and the paprika, plus a final teaspoon of niter kibbeh if you like, and cook 2 more minutes. Taste and add salt; under-salting is the most common way misir wat falls flat.

7. 7

   Serve hot. It thickens as it sits, and it is a cornerstone of any combination fasting platter.