Ethiopian Red Lentils, or Misir Wot, is one of my favorite dishes ever since I tried it during college. This recipe is inspired by the classic Misir Wot, but with a twist. Instead of serving the red lentils with Injera, an Ethiopian flatbread made out of Teff flour, I serve my lentils on top of a Naan flatbread with a sprinkle of goat cheese. Since injera is very difficult to find near me, I use Naan as a substitute. This recipe was inspired by Spice Craving’s recipe.
Ethiopian Red Lentil Flatbread
Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
4 tbsp unsalted butter
1 medium onion (chopped fine)
1 roma tomato (diced)
1/2 inch ginger chopped finely
2 cloves of garlic
2 tbsp tomato paste
1 cup red lentils (rinsed 3 times)
2 cups broth or water
1 tsp salt
2 tbsp Berbere Seasoning
4 Naan flatbreads (see Note 1)
4 tbsp goat cheese
How to Make It
- Turn your Instant Pot on Sauté mode (see Note 2). Add butter until melted. Add diced tomato and sauté for 2 minutes. Add chopped onion and sauté for 2 more minutes until both are soft. Add ginger and garlic, and sauté until fragrant.
- Add tomato paste and Berbere seasoning. Add lentils and water or broth, and stir.
- Close lid and hit Manual High-Pressure for 5 minutes. Wait for natural release of pressure.
- Open lid after the natural pressure has been release. Scoop lentils onto a flatbread and sprinkle with goat cheese.
Note 1: Traditionally, injera bread would be used to eat the red lentils, but since it is very difficult to find where I live, I use Naan flatbread. If injera is easy to find where you live, it complements the lentils well. I will be trying to make my own injera in the coming weeks, so I will link the recipe if it turns out.
Note 2: This recipe can also be made on the stove-top. To do this, you will need a sauce pot or dutch oven. Follow all of the instructions in the pot, then add 2.5 cups of water or broth. Stir every few minutes and simmer lentils on medium heat for 15-20 minutes, or until the desired consistency is reached.