Misir Wat

Instructions

1. 1

   Heat the clarified butter in a large heavy pot over medium heat for about 1 minute until fragrant and warm.

2. 2

   Add the chopped onions and cook for 5-7 minutes, stirring frequently, until they become golden and translucent but not browned.

3. 3

   Reduce heat to medium-low and add the berbere spice blend to the onions, stirring constantly for 2-3 minutes until the spices become fragrant and darken slightly; this step blooms the spices and removes raw flavor.

4. 4

   Add the minced garlic and ginger, stirring continuously for 1-2 minutes until very fragrant, being careful not to burn them.

5. 5

   Pour in the vegetable broth or water slowly while stirring, then add the rinsed red lentils, salt, black pepper, and whole chili peppers; bring the mixture to a boil over medium-high heat, stirring occasionally.

6. 6

   Once boiling, reduce heat to medium and simmer uncovered for 25-30 minutes, stirring every 5-7 minutes to prevent sticking and to break down the lentils, until they completely disintegrate and the stew becomes thick and creamy.

7. 7

   The finished wat should be thick enough to mound slightly on a spoon but still pourable; if it becomes too thick, thin with water 2-3 tablespoons at a time.

8. 8

   Taste and adjust seasoning with additional salt, berbere, or heat as desired; remove the whole chili peppers if you prefer less spice, or leave them in for continued infusion of flavor.