Misir Wat

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Rinse lentils until the water is mostly clear.

3. 3

   Cook onion slowly until soft and concentrated. Use medium-high heat and work in batches if needed; allow about 9 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Add spiced butter, garlic, ginger, berbere and tomato paste.

5. 5

   Stir in lentils and stock and simmer, stirring often. Keep only small bubbles breaking the surface and begin checking after 26 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

6. 6

   Cook until creamy but not fully pureed and serve with injera. Stop once or twice to scrape the sides and continue until the mixture is uniformly smooth with no dry spice or fibrous pieces remaining.

7. 7

   Taste away from the heat and adjust salt, acidity and chilli a little at a time. Rest for 5 minutes before serving so the temperature evens out and the sauce settles.