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Coconut Misir Wot

By  Ben Braiser
Based on  Dan Doughkneeder's Misir Wot

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.
Prep:
15 min
Cook:
30 min
Total:
45 min
Yield:
4 servings

Ingredients

  • 2 cup onion, finely chopped
  • 2 tbsp oil
  • 2 clove garlic, minced
  • 1 tbsp ginger, minced
  • 2 tbsp berbere spice
  • 2 tbsp tomato paste
  • 1 cup red lentils, rinsed
  • 2 cup water
  • 1 cup coconut milk
  • 1 tsp salt
  • 0.25 cup cilantro, chopped

Steps

  1. Heat oil in a pot over medium heat and sauté onion until golden.
  2. Add garlic, ginger, berbere, and tomato paste; cook until fragrant.
  3. Stir in lentils, water, and coconut milk; bring to a boil.
  4. Reduce heat and simmer, stirring occasionally, until lentils are tender and sauce is creamy, about 25 minutes.
  5. Season with salt, stir in chopped cilantro, and serve hot.